Join KindChef Carol to make a Cranberry Bean and Kale Soup (based on this recipe from NYT Cooking.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Cranberry Bean and Kale Soup
Ingredients
For the beans
- 1½ pounds dried cranberry beans soaked overnight in cold water and drained or ½ pounds canned small red beans
- 3 medium tomatoes
- 3 small onions, cut into 8 pieces each
- 6 sprigs fresh thyme (or dried thyme)
- 3 bay leaves (or dried bay leaves)
- 3 sprigs fresh rosemary (or dried rosemary)
- 3 small carrots, peeled and halved lengthwise
- 12 whole garlic cloves, finely chopped (or garlic in oil in a jar)
For the soup
- Salt
- 3 pounds kale, center stems removed and discarded
- 3 pounds cherry tomatoes
- 1/4 cup extra virgin olive oil
- 3 large onions, finely chopped
- 18 garlic cloves, thinly sliced
- Freshly ground black pepper
- Extra virgin olive oil, for drizzling
- 1½ tablespoons minced marjoram leaves for garnish
- 1½ tablespoons minced parsley leaves for garnish
Instructions
- For the beans: Rinse beans under cold water. Place in a stockpot and cover with 7½ quarts cold water.
- (Use of a cheesecloth is optional) Place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic directly in the pot.
- Bring to a boil, then simmer until beans are tender, about 45 minutes.
- For the soup: While beans cook, fill another large pot with 12 quarts water, add 3 tablespoons salt and bring to a boil.
- Set aside a bowl of ice water. Blanch kale leaves in boiling water for 5 minutes or in the microwave if easier, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.
- Return kale cooking water to a boil. Set aside a bowl of ice water. Blanch cherry tomatoes in boiling water for 5 seconds or in the microwave if easier, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid.
- In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.
- Drain cooked beans, reserving cooking liquid. Return half the beans to pot, and mash with a potato masher until they are fairly smooth (only if you feel like there are too many beans in proportion to kale). Add remaining beans, contents of skillet, 3 quarts cooking liquid from beans, and 3 quarts cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired; broth should remain thin.
- To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Cranberry Bean and Kale Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
