White Bean Soup with Kale
I love making soup. My kids are not as fond of soup as I am but sometimes we have to make food that we love also. Soup is something I can heat up quickly and eat on the go at work especially since it always seems like I do not get much time to just sit and eat.
This soup is full of goodness and flavor. And, it is vegetarian.
Kale is also full of nutrients. Many do not realize the benefits of eating kale. Kale has not only fiber and protein in it but many vitamins including iron, magnesium and phosphorus. It also does not need to be cooked long.
Make sure to wash your kale before chopping it. Before chopping, remove all the larger pieces of stem by running a knife along each side of the center stem. Discard the harder stem pieces and then cut the remaining leaves crosswise in 3″ pieces. If you prefer them small, then cut them smaller.
Add the kale in the last 20 minutes of cooking. Stir the kale in and allow it to heat ever so slightly. Then enjoy!
More recipes like this:
White Cheddar Cauliflower Soup
Linked up at Kathleen Aherne
White Bean Soup with Kale
Ingredients
- 1 Tablespoon olive oil
- 1 Medium Yellow Onion diced
- 1 Medium Carrot peeled and diced
- 1 Celery Rib diced
- 2 Cloves garlic minced
- 1/4 Teaspoon Chili Flakes
- 1 Sprig rosemary minced
- 2 15 oz White Beans drained and rinsed
- 4 Cups Vegetable Stock
- Pinch Kosher Salt
- Pinch ground black pepper
- 3 Cups Kale packed
Instructions
- Heat the olive oil, garlic and onions in a 3 qt or 4 qt saucepan over medium heat until onion is softened., about 5 minutes.
- Add vegetable stock, beans, carrots, celery, rosemary, chili flakes, sat and pepper.
- Bring to a boil. Reduce heat and add in the kale. Simmer an additional 20 minutes until kale is tender.
- Serve and enjoy1