Description
I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).
Ingredients
- 4 tomatoes, peeled and chopped
- 1 tablespoon butter
- 1 tablespoon dried minced onion
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 4 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 8 cups hot water
- ½ head green cabbage, shredded
- ½ cup beef base
- 1 teaspoon herbes de Provence
- 1 pinch red pepper flakes (Optional)
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 bunch kale, chopped
Instructions
- Combine tomatoes
- butter
- dried minced onion
- salt
- and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
- Meanwhile
- heat olive oil in a stockpot over medium heat. Add celery
- onion
- garlic
- and bay leaves; cook and stir until onion is translucent
- about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
- Remove and discard bay leaves; add water
- green cabbage
- beef base
- herbes de Provence
- and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender
- about 20 minutes.
- Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through
- about 15 minutes.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8