Kale is really not my most favorite food but I decided to give it a try.I realized the reason a lot of folks do not appreciate kale is the earthiness and the bitterness in the leaf.So if we offset it with some Acidity it should balance out the dish.I also wanted to add some body to the soup instead of having just the broth and Kale so I had some Large Lima Beans I soaked overnight and zucchini which made this perfect warm and hearty Italian soup.
|Calories Per Serving
||Approximately 133 per serving
1 cup large lima beans(soak overnight in water)
1 teaspoon balsamic vinegar
1 yellow onion diced
2 teaspoons olive oil
1 Tablespoon butter
1/4 teaspoon coriander powder
4 cloves fresh garlic minced
1 teaspoon dried Italian seasoning(this is a combination of dried basil, oregano, rosemary, and thyme)
Juice from 2 lemons
2 cups kale , remove tough stems and chop about 2*2 inches size
1 Zucchini cut about the same size of the Lima beans
4 Cubes Vegetable or Chicken Bullion
Salt and fresh black pepper powder to taste
1-2 pinches red chili flakes(adjust more or less as per your desired spice level)
1.Place Lima Beans in just enough water to cover them in a pressure cooker, add salt and cook for 2 whistles and turn off the stove.
2.Heat Oil in a crock-pot and add the onions and saute for 3-4 minutes.
3.Now add the garlic,herbs,spices, salt and pepper and saute for 1 minute.
4.Now add cups of water and add the bullion cubes and bring to boil ,now add balsamic vinegar and lemon juice,adjust salt and add the zucchini and let cook for about 5-10 minutes until zucchini is cooked but still has crunch to it.
5.Add the Kale and the Lima Beans and let cook for 1-2 minutes until Kale leaves get tender, adjust salt pepper and lemon juice, add the butter, give it a stir and serve hot.
Adjust lemon juice and spices to your taste.
Do not overcook the zucchini or the Kale or Beans, this soup works best if the veggies and beans have a little body to them.