Rustic Vegetable Bean Soup With Kale

Soups & Stews

Recipe courtesy of Chef Leo Tandecki, The Vintage Garden Kitchen, New Orleans, LA

Serves 16

Ingredients: 
  • 2 cups crowder peas
  • 2 cups white beans
  • 3 quarts vegetable stock
  • 3 tablespoons olive oil
  • 2 medium onions, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 3 tablespoons garlic
  • 1 bunch kale, washed and chopped
  • 1/2 cup fresh, chopped oregano, stems removed
  • 2 cans whole tomatoes, chopped with juice

 

Rustic Vegetable Bean Soup

Vegetable Bean Soup With Kale

Click image to enlarge
Method: 

Soak the white beans and crowder peas over night and then simmer on low heat until tender.

In a separate pot set over medium high heat, add the olive oil followed by the diced onion, celery and carrot. Sauté for 3 minutes and add the garlic and chopped kale. Add the oregano and thyme and simmer for 5 minutes. Add the tomatoes and chopped basil and stew for 10 minutes. Add the vegetable stock. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Raise heat to medium high and add the remaining vegetables, tomato and pasta. Bring to a boil then reduce heat to medium-low and simmer until the vegetables and pasta are cooked, 10-15 minutes.
Stir in the salt, pepper and fresh parsley.

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