A good winter soup. The Kalamata olives make it formidable.
One can Cannellini beans, rinsed and drained
One 14oz. can diced tomatoes. I like "Fire Roasted"
One pound potatoes, bite size pieces. I like Russet for this, but almost any will do.
4 or more oz. chopped Kale. Use as much as you like
One half cup chopped Kalamata olives (I love these, good for most recipes, and a bargain)
One onion, diced
3 cloves garlic, minced or pressed
1 1/2 teaspoons salt, ground pepper to taste
Pinch of cayenne pepper
Saute the onion and garlic, add three cups water, the tomatoes, potatoes, half of the beans, salt, pepper and cayenne. Bring to a boil, then reduce to a simmer, cover and cook 30 minutes.
Use a potato masher or stick blender to thicken the soup to a consistency you like.
Add the Kale and the rest of the beans, and cook on low another 5 minutes.
Serve with a topping of the Kalamata olives, and grated Parmesan to taste.
10/16/2021 08:48:54 am
Wow! Where has this been hiding? Tremendous soup. And the olives are scary good. Going to be a regular meal I’m betting.
10/17/2021 03:14:43 am
Click on that link for olives. They are good, and save a ton of money. "Scary good". I like that, make an appropriate Halloween meal.
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Tom David Recipe Blog: Great stove top vegetarian meals for two hungry people. And no advertising!
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