Seems like we’ve only learned about Kale in the past few years in the United States, but our friends in Europe have been using it in many delicious ways, including soup. Sopa Verde or green soup is a staple in many Portuguese households and it’s not surprising – its delicious! Full of not only kale, but white beans and other veggies, it’s easy to make and a perfect dinner for chilly days.
We use cumin in the soup to add to the rich flavor of the soup. Cumin is a helpful spice for weight management and to help control blood sugars. It has been used to help promote healthy digestion. Cumin seeds provide calcium, iron, and magnesium. Enjoy this warm, healthy soup during the winter months!
- ¼ Cup Olive, Avocado or Grapeseed Oil
- 1 Spanish Onion, chopped
- 1 Head Fennel, chopped
- 4 Garlic Cloves, grated
- 1 tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Smoked Paprika
- 1 Tsp Cumin
- 1 (15 OZ) Can White Beans
- 8 Cups Vegetable Broth
- 1 Bunch Kale, in thin strips or chiffonade
- Extra Virgin Olive Oil for garnish – Portuguese Olive Oil is wonderful!
Heat the oil in a large Dutch oven or sauté pan over medium-high heat. Add in the onion and fennel and cook, stirring occasionally, for 2-3 minutes, until onions begin to soften. Add the garlic, salt, pepper, smoked paprika and cumin to onion mixture and stir to combine. Cook until garlic is fragrant, about 1 minute.
Add the beans to the pot and stir to coat with the onion and spice mixture. Add broth and bring mixture to a boil. Reduce the heat and cover. Simmer for a few minutes, until the beans are soft.
Allow the soup to cool a bit and then use an immersion blender to puree the soup mixture. Just before serving, stir in the kale, until wilted. Taste soup and adjust seasonings as desired. Drizzle with olive oil and serve.