I dice the kale, celery, leeks, and red bell pepper in the food processor for faster prep and cooking. Just discard the kale’s thick stems first.
I made this using dried beans as well. I boiled them in chicken stock for 5 minutes, then transferred them to a crock pot and added the rest of the ingredients. I cooked it on “high” for 3-4 hours until beans and kale are tender. You can also heat the crock pot to high, then let it cook on low while you are at work, or overnight. This way you don’t have to worry about stirring the pot so the cheese won’t stick to the bottom! And homemade beans are so much better than canned ones!
In case there are leftovers, this soup is even better the next day, when flavors have developed even more..
½ gallon (8 cups) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup (plus a vegan version) (you can use boxed stock, but it won’t be as good!)
1 rind Parmesan cheese
¼ tsp red pepper flakes
1 tsp. dried oregano
1 Tb extra virgin olive oil
2 bay leaves
3 cloves garlic, minced, or 3 frozen cubes garlic
1 onion, finely chopped
1 tsp fresh rosemary needles, minced
1 tsp dried thyme plus 1 tsp fresh thyme leaves
several grinds black pepper
1 or 2 bunches kale, finely chopped. I chop the whole thing, leaves and ribs. I’ve used Dinosaur and curly kale.
1 large leek, white and pale green parts only (use dark green parts in making the stock)
3 ribs celery
1 seeded red bell pepper
1 carrot, cooked in making the stock, chopped
1 15-oz can Great Northern beans OR 1 1/2 cups dry Great Northern beans
1 14-oz can artichoke hearts in water
salt to taste (sea salt is nice)
2 Tb Parmesan cheese, freshly grated per bowl
Heat broth to boiling. If using dry beans, rinse in a sieve, then boil in broth for 5 minutes. Let beans soak in the hot broth while you prepare the herbs and vegetables.
Add Parmesan rind, red and black pepper, oregano, bay leaf, garlic and rosemary. Chop kale leaves, leek, onion, celery, and bell pepper in the food processor in batches, or chop finely by hand, and stir into broth.
If using canned beans, rinse and add to pot. Chop artichoke hearts and carrot, stir into soup. Let cook 20 minutes on medium, and salt to taste. Discard Parmesan rinds when serving.