St. John's Kale Soup
Photo credit: Barry Perlus
When you do something, do it with all your being, one thing at a time. Now I am sitting here eating. For me nothing else exists in the whole world. I am eating with all my attention. You must do likewise in everything.
-G.I. Gurdjieff
The recipe below was originally published in Cooking Through the Seasons, a compilation of recipes and quotes compiled by the Rochester Gurdjieff Center community in 2003. As far as the theme of seasons, it’s a “spring” recipe, perfect for thawing the winter chill. Enjoy!
St. John's Kale Soup
Makes 8 servings
Cooking time: about 2½ hours
This recipe is dairy & gluten free
Ingredients
2 tablespoons olive oil
1 pound chorizo (or andouille) sausage, cut into ½-inch slices
1 large onion, chopped
6-8 garlic cloves, minced
¼ cup fresh parsley, chopped
¼ pound dried navy white beans, soaked overnight and drained
¼ pound dried red beans, soaked overnight and drained
4 quarts chicken stock
2 bay leaves
¼ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon red pepper flakes
Black pepper, to taste
2 large potatoes, peeled and diced
1 bunch kale, stemmed and torn
½ cup fresh mint, chopped
Notes
• Use a combination of chicken, vegetable, or mushroom stocks if desired.
Instructions
In a heavy 8-quart stockpot, heat the olive oil over high heat. Add the sausage and onion. Sauté for 2 minutes.
Add the garlic, parsley, and beans. Cook for 2 minutes.
Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper flakes, and black pepper.
Reduce the heat to medium and simmer uncovered until the beans are tender, about 1 ½ hours.
Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender.
Skim the fat off the top with a large spoon. Pour the soup into individual bowls and stir 1 tablespoon of mint into each bowl.
Allow the mint to steep and infuse its flavor for 1-2 minutes.