Rustic Red Kale and White Bean Soup

* Thanks to Marnie Memmolo for passing this along!

You can substitute any other leafy green for the kale, but if you're using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they're done.

1 bunch red kale (or use any other green available)
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil (or about 5 "ice cubes" of frozen basil)
1 teaspoon dried oregano
2 15-ounce cans diced tomatoes
1 15-ounce can cannellini or other white beans
4 cups water
pinch red pepper flakes
salt and pepper to taste

Optional serving suggestions:
Balsamic vinegar and soy parmesan

Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.

Mist a large, non-stick pot lightly with olive oil. Sauté the onion and celery until the onion begins to brown. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.

Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Crispy Kale Chips! (Shop Favorite)

Ingredients:

1 bunch kale
1-2 tablespoons good extra-virgin olive oil
salt to taste, preferably grey salt to keep all the nutritional values high
1 tsp paprika
zest of 1/2 a small lemon
1/2 tbs lemon juice
1 garlic clove pressed or thinly minced

Directions:

1. Preheat oven to 375 degrees F. Use a stoneware ovenproof pan or line a sheet pan/cookie sheet with parchment paper.

2. Cut the leaves into bite sizes (not too small, it will shrink) and remove the stems and reserve (they're fibrous but delicious steamed, similar to asparagus). Rinse leaves in running cold water and dry thoroughly.

3. Place Kale in a zip lock bag or bowl and drizzle with extra-virgin olive oil. Add lemon juice, lemon zest and garlic. Season with salt and paprika. Let sit in the refrigerator for 10 min.

4. Spread the kale out onto the oven proof dish with no overlapping.

5. Bake until the edges brown but are not burnt, 10 to 15 minutes.

[Photo courtesy of allrecipes.com]