Friday, July 19, 2013

Kale and Garbanzo Beans Soup

It's that time of the year again, when I get my weekly box of organic produce from a local farming facility here in WA.

This week I received some kale, mustard greens, basil, nectarines, plums and peaches. I made soup with kale leaves last night. Someone at my previous work used to bring many dishes with kale in it. e.g soups, pasta, Quinoa etc. That is how I got the idea of making soup with kale. I added some garbanzo beans to the soup for protein and added some other vegetables for more color. The soup tasted very good.

1 Small Onion, Chopped
3-4 Cloves Garlic, Chopped
1 Bunch Chard (8-10 Big Leaves), Roughly Chopped
1 Tablespoon Tomato Paste (or 1 Tomato Chopped),
2 Carrots, Diced,
1 Small Potato, Cubed,
1 Red Bell Pepper, Cut Into Small Pieces (You can use any other colored sweet pepper),
1 Can Garbanzo Beans
2.5 Cups Vegetable Broth,
Salt to Taste
1/2 Tablespoon Dried Italian Seasoning,
2 Teaspoon Dried Basil, or 8-10 Basil Leaves, Finley Chopped,
4 Teaspoon Crushed Red Pepper (or to taste)
1 Tablespoon Olive Oil

Heat oil in a pan. When it is hot, add the onion. Cook covered on medium flame for about 2-3 minutes stirring occasionally. Now add the garlic and cook for another minute. Add crushed red pepper, carrots and potato and 1 cup vegetable broth. Cook until the potatoes are partly cooked. Now add the rest of the ingredients. Cook for another 10 minutes or until the carrots and potatoes are thoroughly cooked. Take off the stove and serve.

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