Kale and Garbanzo Bean Soup
Look at all that nutrition ready to course through your veins
Kale is full of awesomeness. I could go on about all it's nutrition and antioxidants and bla bla bla but who cares?! We all know- it's green, it's good, we put it in our mouths.

But how do you compact all that green goodness into a tasty meal that even your 2 year old will eat? While I was at the Waianae Farmers Market I came across a sample of a kale soup they were handing out the recipe for. By far, this recipe has been the best piece of paper anyone has ever handed me in a public place. And now I will share my version with you.

Kale and Garbanzo Bean Soup Recipe
  • 1/2 lb kale
  • 1 bay leaf
  • 1 small onion- chopped
  • 1/2 tsp thyme
  • 2 gloves garlic
  • Dash of nutmeg
  • 2 tsp brown sugar
  • 1 tbs butter
  • 1 large potato (or 2 small ones)- peeled and cubed
  • 14 oz can garbanzo beans- rinsed and drained
  • 1 1/2 cups water
  • 4 cups reduced sodium chicken broth
  • 6 oz left over meat (original recipe is sausage- casing removed, diced)
  • Salt and Pepper to taste
  1. Wash kale; remove center ribs and discard. Finely chop leaves and set aside.
  2. Heat soup pot over medium heat and saute onion and garlic in the butter until translucent.
  3. Add potato, chicken broth, water, bay leaf, thyme, nutmeg, and sugar. Bring to a boil, reduce heat.
  4. Stir in kale, garbanzo beans, and meat (sausage). Simmer until kale and potato are tender, remove bay leaf, season with salt and pepper. 

Feel free to gorge yourself. I actually have to cut my daughter off for fear of her gut ripping.


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