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Bean Soup With Kale

Reviewed: Jan. 6, 2013
This was SOOOOOO good! I needed to make a bigger batch for for a family get together, so I modified it a bit by increasing the number of tomatoes, adding an extra can of beans (I rinsed the canned beans), two stalks of celery diced, 2 carrots diced, bay leaves, doubled the stock (8 cups) and threw in a handful of small pasta (acini di pepe) about 15 minutes before it was finished. Because kale is a rather tough green, I stripped out the center vein and thinly sliced the leaves and sauteed them with the onion in the olive oil about 15 minutes at the beginning before I added the other ingredients. I recommend giving the kale a head start in the cooking process so it isn't chewy - I let the soup simmer for about 45 minutes to an hour covered...the soup turned out fantastic and everyone absolutely raved about it and wanted the recipe!
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