White Bean and Kale Soup

Source: UW Health, University of Wisconsin-Madison
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Main Ingredient: Vegetables, Beans, Greens, Potatoes
Menu Part: Soup
Cuisine Type: American
Serves: 18 gallons

This soup is filled with protein, veggies and greens for a healthy lunch or dinner option.

Ingredients

1 cup olive oil
10 lb. yellow onion, thin julienne
1 lb. chopped garlic
4 cups white wine
3 lb. vegetable base
13 gallons water
6 #10 cans white beans, drained, rinsed
4 #10 cans stewed tomatoes
10 lb. kale, trimmed, chopped
1 cup crushed red pepper
3 cups Italian seasoning
1 cup kosher salt
3 #10 cans diced potatoes, drained

Steps

  1. Heat steam kettle to high, add olive oil and begin cooking onions.
  2. Once onions are translucent, add garlic, continue cooking for about 90 seconds. Add wine.
  3. Allow wine to cook off alcohol, about 3 to 5 minutes.
  4. Add vegetable base and mix. Once mixed add water. Allow water to come to a simmer, then add remaining ingredients. Allow mixture to come to a simmer.
  5. Serve or chill immediately.