This past Sunday was rainy and cool...perfect for making a big batch of soup. I had gone to the farmers market on Saturday and picked up some beautiful black kale (also referred to as Tuscan kale), so I decided to give this recipe a try. I made one small tweak and used canned, precooked white beans as opposed to dried beans, so I adjusted the initial cooking time from 50 minutes to about 20. Enjoy!
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Filed under: Recipes
Yum. I must admit I am very excited for soup season. I will have to try this recipe, looks unique and delicious.