Hearty White Bean and Kale Soup
I love soups that don’t take a lot of work, just chopped vegetables simmering in a pot. And in terms of simplicity and heartiness, this white bean kale soup doesn’t disappoint.
1/2 large onion, diced
2 medium carrots, diced
1 stalk of celery, diced
4 cloves of garlic, minced
2 handfuls of kale, coarsely chopped (less if you aren’t in to kale)
1 handful of parsley, chopped
2 cans of white beans, drained and rinsed
4 cups vegetable broth, plus additional water if needed
Salt and pepper to taste
Start cooking your onions in a large pot on medium heat with a little olive oil. After a few minutes, add the carrots, celery and minced garlic.
Let the vegetables cook for a few minutes then add kale.
Add vegetable broth, white beans, parsley and some black pepper. Let the soup simmer for about 15-20 minutes or until vegetables are tender. Add more broth or water if the soup seems too thick.
Taste and season with salt and pepper as needed, then enjoy the hearty, healthy goodness.
Delicious on a cold day with some crusty bread or a grilled cheese. And I imagine you can up the flavor even more with a drizzle of pesto, a few shavings of Parmesan or some sliced Italian sausage.
Do you have a favorite hearty winter soup?