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Kale and Bean Soup

Great for cold winter nights, if you live up North. Ok already, I know nights can get cold in the South also. I've been there I know.

1 Tbsp. of olive or canola oil
6 to 8 cloves of garlic ( crushed or minced)
1 large onion, chopped
4 cups of kale chopped if fresh ( you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans )
4 cups of chicken or veggie broth
2-15 oz. cans of white beans, any kind
1 can of stewed tomatoes or chopped fresh tomatoes
1 tsp. dried thyme
1 tsp. rosemary
salt and pepper to taste
1 cup of chopped parsley

In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.
Use a blender, or what have you, mix the remaining beans and broth until smooth. I bet your asking why, its to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes.
Serve it up in bowls and dress with parsley.

P.S. As you me, I eat a good portion of it before I get to the table.



As a courtesy,please ask before you copy my recipes to your site email Of course, you can print them out to use the recipe. © Gil Sequira, 2003 All Rights Reserved.