Two-Bean Kale Soup

21 Nov

I know what you’re going to say. “No way will my kid eat kale soup.” But pretty much every fourth and fifth grader who made this soup in cooking class gave it a thumbs-up. The secret: Let them do the chef-ing.


3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon ground cumin
1 teaspoon minced garlic
4 cups vegetable or chicken broth
7 cups stemmed, chopped kale
2 cans cannellini beans
1 can black beans
1/2 teaspoon ground black pepper
1 tablespoon cider vinegar
1 teaspoon rosemary


1. In a large pot, heat the olive oil over medium-high heat. Once hot, add the onion, carrot and celery, and cook for 6 minutes.

2. Stir in 1 teaspoon minced garlic and 1/2 teaspoon ground cumin. Cook for 1 minute.

3. Stir in 3 cups of vegetable broth and the kale. Bring to a boil, cover, reduce heat and simmer for 3 minutes.

4. Puree 1 can cannellini beans and 1 cup broth and add to pot. Add 1 can cannellini beans and black beans. Bring to a boil, reduce heat and simmer for 5 minutes.

5. Stir in 1 tablespoon vinegar and 1 teaspoon rosemary. Serve and enjoy!

Kale growing in the school's Edible Garden

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