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WHITE BEAN, NOODLE AND KALE SOUP Recipe

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This recipe for WHITE BEAN, NOODLE AND KALE SOUP, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

Ingredients:  
Ingredients:  
10 c. water
6 cups chopped kale, spinach or escarole, stems removed
2 tsp olive oil
4 garlic cloves, chopped
1/2 c. water (reserved from cooking greens)
1/4 c. roasted tomatoes,onions,peppers in olive oil, chopped
1/4 tsp red pepper flakes
1/4 tsp cracked black pepper
1 19 oz. can white beans, cannellini, drained
1 10 3/4 oz can chicken noodle soup
1/4 c. fresh Parmesan, grated

Directions:
Directions:
Bring 10 cups of water to a boil over high heat in a large dutch oven or stockpot. Add kale or other greens of choice, reduce heat to medium. Cook 10 minutes or until tender, drain and reserve 1 cup water.
Heat oil in pan over medium heat. Add garlic and cook approximately 3 minutes until lightly browned. Stir in 1/2 c reserved water, roasted tomatoes, onions and peppers, beans and noodle soup. Bring to a boil, simmer 30 minutes, taste and adjust seasonings to taste, add more water if needed. Add kale and simmer until thoroughly heated.
Ladle into soup bowls and top with parmesan cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My husband was skeptical when I told him I was putting kale in this soup, he was very surprised (so was I), he says it is now his favorite soup.
In the summer I grow a variety of peppers and tomatoes and then oven dry them and pack them in jars with olive oil. The oil takes on the pepper flavor which I used to cook the garlic.You can buy jars of sundried tomatoes, roasted peppers, even jalapeno peppers whichever suits your tastes.
One 10 oz bag of frozen spinach, thawed and drained can be used instead of fresh greens.

 

 

 

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