White Bean and Kale Soup
- 1 tbsp. olive oil
- 1 onion, chopped
- 4 carrots, cut up
- 4 stalks of celery, chopped
- 5 cloves garlic, chopped
- 2 tsp. salt
- 2 tsp. fresh ground pepper
- 3 small potatoes, peeled and sliced (I used purple, but you can use your preference)
- 1 bunch of kale, washed and trimmed and chopped
- 2 cans of white beans, rinsed and drained
- 1 can of diced tomatoes
- 2 tsp. basil
- 2 tsp. oregano
- 2 tsp. thyme
- 6 cups of vegetable broth
- 3 cups water
- Additional salt and pepper as needed
- Soup noodles (alphabet or any variety will do) optional
- Heat up the olive oil in a large soup pot
- Add in the onions, carrots, celery and garlic and cook a few minutes to soften.
- Stir in the salt and pepper
- Add in the kale and the potatoes and the kale and cook a couple of minutes
- Add white beans, tomatoes, broth and the water - along with the spices
- Bring the soup to a boil
- Turn the heat down and let simmer while covered for at least an hour.
- If you'd like some noodles in your soup, add them about 15 minutes before serving.
- Taste and adjust seasoning.
- Serve and enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/11/white-bean-and-kale-soup.html
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