Kale & Ale Soup

By • March 24, 2015 0 Comments

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Author Notes: Honestly, despite my desires, I don’t have time to spend all morning cooking (or all evening for that matter!). This is a quick and easy recipe, hearty but not heavy. You may want to serve it with a crusty loaf of sourdough for sopping up all the ale broth!Stephanie


Makes 1 pot

  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 1 boneless, skinless chicken breast, chopped
  • 1 tablespoon lemon pepper, divided
  • 12 ounces amber ale
  • 1 cup vegetable broth
  • 1 cup water
  • 1 bunch kale, chopped (about 4-5 cups)
  • 1 cup ditalini pasta
  • 3 bay leaves
  • 1 whole star anise pod
  • 4 ounces baby spinach
  • optional Parmesan cheese, for serving
  1. In large pot, melt butter over medium heat. Add garlic, onions, chicken. Sprinkle with half of the lemon pepper. Sautee until chicken is browned.
  2. Deglaze pan with beer.
  3. Add vegetable broth, water, and kale. Increase heat to medium high and bring to boil.
  4. Add kale, pasta, and remaining spices. Reduce heat, cover, cook 8 minutes.
  5. Remove from heat. Remove star anise and bay leaves from pan. Stir in spinach.
  6. If it’s a little too thick, add a bit more water or broth to thin…or heck, add more beer if you’re serving it to adults! Top with Parmesan, if desired, and serve.

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