The beauty of this soup is not only in how it can be finished in a few different ways/palettes, but also in how extremely versatile it is with the inclusion or omission of ingredients based on what is available.
½ c diced onion
½ c diced celery
½ c colored pepper, opt.
1 c (or more) chopped carrots
1 c roughly chopped cabbage
1 c halved cherry tomatoes or ½ c tomato puree, opt
3 c (loose) kale
6 c ham broth (or chicken stock)
1 can navy beans
1-2 c cubed ham, opt
Sea salt and pepper to taste
½ tsp + thyme
Add 1-2 T olive oil to heavy pot over low heat. Saute onions and celery until sweating. Add pinch sea salt and pinch thyme. Add carrots to pot and saute a few more minutes. Add in peppers (if using) and season as above. If omitting peppers, then add cabbage and season with salt, pepper, and additional pinch of thyme. Saute until slightly tender, then add tomatoes. Finally, add kale and season again if desired. Once kale has softened slightly, add in broth, beans, & ham. Finish with Danish smoke salt for that smoky/ham flavor.
Serve as finished or Tuscan style with a pod of pesto and sprinkled with freshly grated parmesan cheese and Pesto Perfection seasoning, or German-Russian style with a touch of cream.
Recipe adapted from blogger/customer Renae Arnston (https://www.instagram.com/renaearnston/)
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