Fall Kale Soup

It seems I’ve been on a soup kick lately, starting with this and most recently this. The Portuguese cuisine is iconic for the Caldo Verde, or Kale Soup, traditionally made with white potatoes and chorizo. But this isn’t my Avo’s typical Kale Soup. I originally thought sweet potatoes would be a good replacement for the yukon, until I found a pair of golden beets in the refrigerator needing to be used up. The earthiness of this version of kale soup is nothing traditional.

The best part of this soup, is that it follows week 3 of my body challenge. I’ve picked up on mindful habits again going into week 4, and I’ve treated myself with a much-needed deep-tissue massage, and manicure/pedicure. I feel like a completely new person, not to mention my body feels more than ready to take on this half marathon training. It’s also ironic that this was my first attempt at recreating my grandmother’s soup, when I’m getting ready to be moving back home and seeing my grandparents soon. That’s what I love, it’s not just food, it’s memories too.

Rosemary reminds me of Fall and holiday gatherings. The colors of this soup just scream Fall. I find Eden Organic’s canned beans to be the most digestible brand of legumes. Maybe with extra kale, it look like my grandmother’s? Yes, she would definitely shake her head, until she tried it.

Fall Kale Soup

Ingredients {Makes 7 cups – Serves 6}

2 tablespoons – Extra-Virgin Olive Oil

2 stems – Fresh Rosemary

1 small – Leek {diced}

1 stalk – Celery {sliced}

1 medium – Carrot {peeled and sliced}

1 cup – Golden Beets {scrubbed and cut into 1-inch pieces}

Coarse salt and freshly ground pepper {Cayenne Pepper, optional}

1 bunch – Kale {stems removed, leaves torn into small pieces, about 4 cups-maybe a little more)

1 (15-ounce) can – Navy Beans {drained and rinsed}

2 teaspoons – Apple Cider Vinegar

Recipe {Adapted from Whole Living}

Heat oil in a medium saucepan over medium heat. Saute the rosemary stems in the olive oil, until edges slightly browned and fragrant{about 3-4 minutes}. Saute leek, celery, and carrot until tender {6 to 8 minutes}.

Add beet and 4 cups of water. Season with salt and pepper. Bring to a boil; then reduce to a simmer. Cook until beets are tender {about 15 minutes}. Add the kale and beans, continue cooking until kale is tender {6 to 8 minutes}.

Remove from heat and stir in vinegar, adjust seasoning if necessary.