For the record, this beauty would work just as well with regular kale, or any dark green leafy veg for that matter.
Red Kale & Butter Bean Soup
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 large potato, diced
- 1 can of butter beans (lima beans) drained or the equivalent soaked and cooked
- 2 large handfuls of kale, chopped
- 1½ pints of ham stock (any stock will work, ham just gives a meaty depth that is deeply satisfying)
Fry off the onion until translucent and soft. Add in the garlic, potato & stock simmering until the potato is almost cooked.
Add the beans and kale, simmering for another 5 minutes. Taste & season. If you are using ham stock, you probably won’t need to add any salt.
Either serve as is, or blend for a creamy version.
Shared with; Whole Foods Wednesday, Wildcrafting Wednesday