Reviewed: Jun. 26, 2008

I did not use tomatoes, but added a small can of V8. i also added a link of chorizo. loved it.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jun. 21, 2008

My changes: Used less garlic (about 4 cloves), used great northern beans and canned diced tomatoes because I had them on hand. I also added diced turkey smoked sausage and sauteed it with the onions, garlic and also some grated carrots. My changes were based on what I hand on hand and to meet my personal preferences, but I think this would be a great recipe even with no changes.

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CELIECANCOOK

Cooking Level: Expert

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Reviewed: Jun. 12, 2008

This was really tasty. The only changes/additions I made were: using vegetable broth instead of chicken, a little cayenne & fresh chopped basil. I also simmered the soup (with lid on) for almost an hour to really meld the flavors.

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natalie

Living In: Long Beach, California, USA

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Reviewed: Jun. 5, 2008

Thank you so much for this recipe! We just got our first shipment of veggies from our local CSA and I had never cooked with collard greens before. I was actually confused and thought they were kale so I used them in this recipe -- but the results were delicious! Great for dinner and the leftovers were yummy too!

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THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 21, 2008

MMMM MMM MMM! This is the first time I've ever tried kale--too everyone's advice and simmered for 10 min w/ lid off and 20 min w/lid on. The kale is so tender and I used a can of stewed italian tomatoes. Otherwise, I followed the recipe to a T! SO much better than I thought it would be and I'll be sure to make this again! Diet friendly too! Thanks for sharing it!

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ErinAlexis20

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Reviewed: May 9, 2008

Yum! Filling and easy.

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harriet93

Cooking Level: Intermediate

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Reviewed: May 6, 2008

Great soup! I didn't puree it and added a can of petite diced tomatoes instead of the plum tomatoes. Really enjoyed it.

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carol_m

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Reviewed: May 5, 2008

This is excellent soup! I didn't follow the recipe exactly (didn't puree the beans & broth) but it is fantastic. Ate this with a salad and roasted asparagus.

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Jessica

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Reviewed: Mar. 15, 2008

WOW! YUMMY! I don't cook often but this was totally worth it! I have been looking for a good kale recipe and this hits the spot. I added a little kraft parm. and viola! great soup!

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Shellybean

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Reviewed: Feb. 21, 2008

I can't really rate the soup as is, but it gave me some excellent ideas to create a keeper for us. I'm submitting the review with those changes. I kept the garlic, onion, kale, chicken stock, and white beans. I used a can of fire-roasted diced tomatoes and a can of crushed tomatoes in place of the fresh tomatoes, added chopped Spanish chorizo (added with the onion)and about half a cup of diced roasted red peppers, omitted the Italian herbs and used smoked Spanish paprika and let the soup simmer for about half an hour. It's thick, spicy, and delicious!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 20, 2008

I'm not sure what went wrong as I followed the recipe to the "T". My soup result was very bland. I added in even more salt and pepper but there was something missing, you know blah... just didn't taste right. So I threw in a pinch of cumin but that didn't help either. Perhaps it's b/c I cut out the butter? I try to cook without butter whenever possible. I love kale and beans are always good but this doesn't feel like a good match. Thanks for sharing though, I'm sure it's a really great soup!

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ChaChaChia

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

This was fabulous, hearty, and healthy. I substituted a can of pre-seasoned diced tomatoes for texture preference.

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Bean

Cooking Level: Intermediate

Living In: Huntersville, North Carolina, USA

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Reviewed: Feb. 19, 2008

This was a good hearty soup. I did not blend the extra beans and broth, instead I added a couple table spoons of flour to thicken the broth. I used veggie broth and all dried herbs. Great soup, I'll make it again. Thanks.

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Genevieve

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Reviewed: Feb. 13, 2008

This was REALLY good! I had never had kale before, and wasn't sure what to do with it when I received it in my produce co-op box. This was the perfect way to use it up. I was surprised at how sweet-tasting the soup was. I'll definitely be making this again.

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Katherine

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Reviewed: Feb. 8, 2008

YUMMY! I made this soup last night using a combination of turnip, collard, and mustard greens fresh from our garden, along with a quart of canned tomatoes from this past summer. I also added about 1/4 teaspoon of cayenne pepper, as suggested by another reviewer. Other than that I followed the recipe exactly (with all that garlic!). I don't know if it would be as good with kale since that green has less pungent flavor than the greens I used--with the combo I used the soup had many LEVELS of flavor!

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Jewissa

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Davis, California, USA

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Reviewed: Feb. 7, 2008

I tried this only because I have never liked kale and couldn't believe anything with it would taste good. I was WRONG. This is so good that I have given the recipe out to all my co-workers. Don't miss this one!

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