Kale and White Bean Soup with Sun-dried tomatoes and Saffron
from Farmer John's Cookbook by John Peterson
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground fennel seeds
1 1/2 cups chopped onion
1 medium potato, diced
1 small carrot, chopped
1 small parsnip, chopped
1 1/2 cups peeled, chopped fresh tomatoes or canned tomatoes (Dan's note: I didn't peel them and it turned out okay)
6 cups vegetable or chicken stock
2 bay leaves
1 tbsp fresh oregano or 1 tsp dried oregano
6-7 large leaves kale, chopped (3-4 cups)
3/4 cups rinsed, drained white beans
1/2 cup sun-dried tomatoes, chopped, drained
salt and pepper
1. Heat olive oil in a large pot on medium-high. Add garlic and fennel seeds, cook 1 minute. Add onion, cook 2 minutes. Add potato, carrot, and parsnip, cook for 5 more minutes. You should be stirring constantly this whole time.
2. Add tomatoes, stock, bay leaves, oregano, and boil, then reduce to a simmer.
3. Add kale, beans, sun-dried tomatoes, simmer until tender, 15-20 minutes. Remove from heat, add saffron, salt, and pepper.
Dan's note: I liked it a lot; it might be a little tasteless. Add the kale as soon as possible, it takes a while to cook.