Kale and Cabbage Soup

I made this 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 Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 199 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon dried minced onion
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 4 stalks celery, chopped
• 2 bay leaves
• 1 (15 ounce) can kidney beans, rinsed and drained
• ½ head green cabbage, shredded
• 1 teaspoon herbes de Provence
• 1 pinch red pepper flakes (Optional)
• 1 bunch kale, chopped
• 4 tomatoes, peeled and chopped
• 8 cups hot water
• ½ cup beef base

Recipe Instructions

Step 1

Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.

Step 2

Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.

Step 3

Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.

Step 4

Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.