Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 28

Number of servings: 4

Ingredients:

1 large bunch of kale (about 5 cups packed), washed and thinly sliced

1 lb cannellini beans, cooked and drained (other small white beans may be substituted if needed)

1 lb Roma tomatoes, diced

2 cups chicken or vegetable broth

4 cloves of garlic, minced

4 tbsp olive oil

1 tbsp apple cider vinegar

1 tsp each dried basil and dried thyme (or more, to taste)

½ tsp crushed red pepper

salt and black pepper, to taste

extra virgin olive oil and grated Romano or Parmesan cheese, for garnish

Preparation:

Heat the olive oil, minced garlic and crushed red pepper over medium heat in a stock pot or large, heavy saucepan for about 1 minute. Add the vinegar, chicken or vegetable broth and kale and bring to a boil. Reduce the heat to a simmer and add the thyme and basil. Cover and cook for about 5 minutes, or until the kale wilts. Add the tomatoes and beans and continue simmering, covered for 20 minutes. Taste and season with salt and black pepper. Serve hot in soup bowls with a drizzle of olive oil and a pinch of grated Romano or Parmesan cheese.