Hearty Kale Bean and Zucchini Soup

• newengland.com
  Yield: 4 servings
  
  Ingredients
  
  • 1/2 package (1 pound) dried beans for soup
    
  • 1 onions, chopped
    
  • 1/2 teaspoon minced garlic
    
  • 4 cups chicken, beef, ham, or vegetable stock
    
  • 1/2 cup tomato sauce or stewed tomatoes
    
  • 1&1/2 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces
    
  • 1/2 zucchini, quartered and sliced
    
  • 1&1/2 tablespoons coarsely chopped parsley
    
  • salt and freshly ground black peppe 
    

Preparation

1. Rinse the beans and soak in water to cover for several hours or overnight. 
   
2. Drain, rinse again, and put into a soup kettle. Add the onions, garlic, and stock. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours, or until the beans are cooked through but still retain some texture. 
   
3. Add the tomato sauce, kale, and zucchini. 
   
4. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. 
   
5. Add the parsley. Taste, and season with salt and pepper.
   
   Additional Notes:
   Add 1/4 pound sliced, cooked kielbasa or other smoked sausage before serving.