Best Kale And Cabbage Soup Recipes

KALE AND CABBAGE SOUP

Kale and Cabbage Soup image

I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).

Provided by GinaG

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

4 tomatoes, peeled and chopped
1 tablespoon butter
1 tablespoon dried minced onion
salt and ground black pepper to taste
2 tablespoons olive oil
4 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
8 cups hot water
½ head green cabbage, shredded
½ cup beef base
1 teaspoon herbes de Provence
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, rinsed and drained
1 bunch kale, chopped

Steps:

Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.
Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 25 g, Cholesterol 3.8 mg, Fat 7.9 g, Fiber 7.9 g, Protein 10.6 g, SaturatedFat 1.5 g, Sodium 3229.2 mg, Sugar 6 g

CABBAGE AND KALE SOUP

Cabbage and Kale Soup image

This is a stick to your ribs soup!

Provided by Malinda Coletta

Categories Vegetable Soup

Time 1h10m

Number Of Ingredients 10

Ingredients

3 qt chicken stock
1 medium savoy cabbage chopped
2 bunch kale chopped
16 slice toasted italian bread
1 clove garlic
1 lb bacon cut in to lardons
1 can(s) anchovies
3 sprig(s) rosemary sprigs
7 oz fontina cheese
5 oz parmesan cheese

Steps:

1. Preheat your oven to 350 degrees F. Bring the stock to the boil in a large saucepan and add the cabbage and kale. Cook for a few minutes until softened (I did this in 2 batches). Remove the cabbage and kale to a large bowl, leaving the stock in the pan.
2. Toast all but 5 of the bread slices or in a toaster or on a cookie sheet in your oven, then rub them on 1 side with the garlic as they come out of the oven or toaster, and set aside.
3. Next, heat a large deep fry pan on the stovetop, start to fry your lardons of bacon (lardon is bacon cut into rectangular pieces) now add your anchovies. When the bacon is golden brown and sizzling add the anchovies. Once the anchovies are melted, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
4. Place 4 of the toasted slices in the casserole-type dish, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
5. Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt if you did not add the anchovies and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
6. This is a great hearty dish for those crisp cool nights!