Kale Pesto

The reputation of kale is so big and so wonderful that it is surprising that cities are not named after it!  Kale is packed with nutrients, said to improve the health of eyes, skin, hair, bones and digestion.  It improves eye and heart health.  It is an antioxidant.  “Eat More Kale” is the phrase of the brain health community.  I appreciate that kale is so wonderful but I simply like to eat kale – it tastes good.  I like to lay chopped kale at the bottom of my soup bowl before I ladle soup in, add it to salads, make kale chips (I can easily eat a whole head of kale in the kale chip form), and now I like it as a delicious pesto.  It is tasty and hearty.  Add another star to kale because the pesto did not turn black when refrigerated like basil pesto.

I used the pesto as an addition to a quick bean soup but you can toss your pasta with it or spread it on a cracker or bread.  Who knows maybe there will be a town named for kale – Kale, California?

Kale Pesto

2 cups packed torn kale leaves, stems removed

1 cup packed fresh basil leaves

1 teaspoon sea salt

¼ cup olive oil

¼ cup toasted walnuts

3-4 cloves garlic

½ cup grated Parmesan cheese

In a food processor, combine the kale leaves, basil leaves, and salt pulsing until the kale is chopped up. With the motor running, drizzle in the olive oil.

Scrape down the sides of the processor.

Add the walnuts and garlic and process until a smooth paste is formed.

Add the cheese and pulse to combine. 

Ten Bean Soup with Kale Chips

Soup satisfies on every level, especially this Ten Bean Soup – the savory aroma fills the house, the flavor warms the soul, the temperature soothes, it looks beautiful, the texture of the various beans and vegetables is satisfying and the best sound is the ladle filling a soup bowl.  I never found inspiration in the packages of bean soup mix.  As I searched out my favorite lentil, I would give a passing glance until I started shopping the bulk bins at Sprouts.  I saw the gorgeous bean mixture which is more than 10 beans, and, often offers different varieties.  After controlling my urge to dive my hand deep down into the dried beans, I thought I just have to try to make this into a soup.  The flavor is a traditional vegetable soup with loads of beans.  The best part about this recipe is you use your crock pot and cook the soup all day long!

Ten Bean Soup

Serves 4-6

1-3 cups of a ten bean or multi bean mixture

4 stalks of celery, cut into a 1-inch dice
3 carrots, peeled and sliced into rounds

1 28 ounce can of diced tomatoes or 2 big vine tomatoes

1 green bell pepper

1 small or ½ big red or white onion

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley or a small bunch of fresh parsley

1 teaspoon dried thyme

2 cloves of garlic, minced

4 cups chicken broth or water

Salt to taste

Rinse the beans picking over for small stones.

Soak them in water overnight around 12 hours in a large bowl.

Drain the water and rinse.

Chop all the vegetables to 1 inch pieces.

Place all the ingredients, i.e. the beans, vegetables, spices, salt and stock in a crock pot. Let it cook slow and nice for the next 10 hours on low.

Sometimes, I use the high setting if I don’t soak my beans for the full 12 hours.  I have cooked the soup for the full 10 hours with an 8 hour bean soak and still end up with some of the beans not as soft as I would have liked. 





Kale Chips  

Tear washed and dried kale into medium to small pieces.
Toss with olive oil until well coated.
Toss with salt and pepper, of your choice.

Fry in a small pan on the stove top if you are doing a small amount.
Large amount - bake in the oven at 400 degrees Fahrenheit, turning at least once, and check frequently as they can go black quickly.