Kale and Bean Soup

[cubemonkey]

More legumes, Skylark

Kale and Bean Soup

Serves 6

1 tbs olive oil
8 cloves of garlic, crushed (yes yes)
1 cup chopped onions (1 large)
6 cups kale, chopped (one bunch of kale will make 6 cups easy)
4 cups broth (water, with dried bouillon will do, watch the salt)
2 cans (15 oz) white beans (or cook 'em up first from dried)
1 can stewed tomatoes
1 tsp rosemary
1 tsp thyme
salt and pepper to taste
chopped parsley

In the pressure cooker, heat olive oil and saute the garlic and onion, until soft. Add the kale and heat until wilted (kale is tough, don't worry too much about it, 5 mins max). Add the rest of the ingredients (except beans and parsley), secure the lid, and cook under pressure at first setting for 6 minutes. Let pressure drop of its own accord.

When pressure has fallen, open lid. Stir in beans, and heat through.

Serve in bowls with parsley.

Variations -
Serve with grated cheese
Serve over, under, or with crusty bread
Add a chopped potato or two, add 4 minutes to the cooking time
Serve over rice

-elizabeth