Mom with a PREP | When you have an overabundance of kale from a bumper garden crop or a CSA basket or a great sale at the grocers, what do you do with all that extra kale if you aren't dehydrating it? You can freeze it raw, especially if you're using it for smoothies!
Our tuscan white bean and kale soup is a hearty, healthy, soup that will fill you up and warm you up! And better yet it only takes about 40 minutes to make so you'll be enjoying this delicious vegetarian soup - in no time. The soup is loaded with beans, kale, carrots, onion, celery and tomatoes, so simply add parmesan and bread and serve for lunch or dinner. Also good for making in big batches and freezing for later. Click for the recipe and video.