This is a really simple soup to put together and it is versatile too. Use any wilting dark green that is in your fridge instead of kale and it still will be great. Swiss chard, collard greens, and spinach all work really well.
You can also throw in any leftover meat you have on hand: sausage, ham, any type of salami works well in this soup. The addition of meat really kicks up the flavor of this soup. I really like how economical and healthy this meal is to put on the table.
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- 3 Tablespoons unsalted butter
- 1/4 Teaspoon dried thyme
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 small head of cabbage, chopped
- 2 large potatoes, peeled and cubed
- 15 Ounces canned Great Northern White Beans or Cannelini
- 8 Cups chicken broth
- 6 Ounces dried salami chopped small
- 1/4 Cup flat leaf parsley, chopped
- Salt and pepper, to taste
Heat the butter in a large sauce pan on medium high heat. Sauté the onions, when they are limp add the garlic and thyme. Continue to season the vegetables with salt and pepper as you add them to the pot. Cook for about 1 minute. Add the cabbage and potatoes. Stir and cook until cabbage starts to wilt. Add the chicken broth, and bring it to a boil while stirring. When the soup comes to a boil, lower the heat, and simmer. Add the salami and flat leaf parsley. Stir occasionally. Let the soup cook until the potatoes are fork tender, about 30 minutes. Adjust the seasoning to taste. Allow the soup to sit for a few hours before serving for the best flavor.