My Favorite Soup Recipe for Lent: White Bean Soup with Kale
Saute 4 minced garlic cloves and 1 chopped yellow onion in a little bit of water til soft. Add 5 cups of chopped raw kale and saute until wilted, stirring often. Add 3-4 cups of vegetarian vegetable broth (I usually make my own and store it in the freezer, but Swanson's is wonderful too!). Add 2 cans of white beans (navy, northern, canelloni - sometimes I even add chickpeas or lentils) or 2 cups cooked dried beans. Add 3 chopped plum tomatoes, 4 stalks celery chopped, 2 t dried italian herb seasoning (or you can add fresh rosemary and thyme if you have them), and salt and pepper to taste. In food processor, combine 1 can beans and a small amount of vegetable broth (or water). Process until smooth then stir into soup. Simmer for 15 minutes, and garnish with chopped parsley.
This is what I make when it is my turn to cook after Presanctified Liturgy during Lent - it cooks up great in large quantities. The only thing I do differently then, is I wait and saute the kale separately in a large pan and add it at the very end. This prevents the kale from turning that unappetizing dark green color. This soup makes for great leftovers (though the color of the kale is not pretty, it still tastes great!). For a little added kick, put some balsamic vinegar on the table to give a different flavor when serving. Serve with hummus and pita and you have a wonderful and simple meal.