Suzanne LePage


  • Bunch of kale – de-stemmed and chopped (or ripped) to bite size – soak in cold water while preparing the rest of the soup
  • 1-2 onions and 4-5 cloves of garlic

Sauté these in olive oil in a soup pan for about 5-10 minutes (until soft).

For soup base:

Blend these together with about 1-2 cups of veggie stock or water, add to onions and garlic in soup pan. Simmer for about 10 minutes.

  • ½ Can of Garbanzo beans
  • ½ Can of Kidney Beans
  • 1 can of tomato paste (or any other tomato-based sauce you have lying around – I’ve used leftover spaghetti sauce and it comes out great)
  • Sage (about 1 Tablespoon of fresh chopped or 1 teaspoon of dried)
  • Salt and pepper

Final touch: the other half of both cans of beans, the kale, enough stock or water to make the soup at the consistency you want. Add all these to soup and simmer for about 15 minutes or so – until the kale is at the tenderness you desire. ENJOY!!!!