Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (Crockpot or Stovetop Recipe)
- 1 yellow or white onion, finely chopped
- 1 T minced garlic (or less if you don't love garlic like I do)
- 1 small bunch of dark green kale, stems removed and coarsely chopped
- 2 cans cannellini beans (15.5 oz. each) or 3 cups cooked cannellini beans
- 3 cups diced ham (use ham with less than 10% fat for South Beach Diet)
- 4 cups ham stock + 2 cups chicken stock (or use 6 cups chicken stock plus some ham flavor base)
- 1-2 tsp. or packets ham flavor base (optional, but recommended if using chicken stock)
- 1 cup water (plus more for stovetop cooking)
- red pepper flakes to taste
- freshly ground black pepper to taste
- This recipe is gluten-free
- Produce
- Cannellini beans (2 cans)
- Garlic (1 T)
- Kale, dark green (1 small bunch)
- Yellow or white onion (1)
- Meat
- Ham (3 cups)
- Ham flavor base (1 tsp.)
- Ham stock (4 cups)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Red pepper flakes (1)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 17, 2010 (3 years ago).
19 people saved this recipe.
