I made this kale and cabbage soup recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 4 tomatoes, peeled and chopped
- 1 tablespoon butter
- 1 tablespoon dried minced onion
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 4 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 8 cups hot water
- ½ head green cabbage, shredded
- ½ cup beef base
- 1 teaspoon herbes de Provence
- 1 pinch red pepper flakes (Optional)
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 bunch kale, chopped
Steps
- Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
- Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
- Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
- Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.
