White Bean and Kale Soup!
By: Kecia’s Flavor Breakthrough!
I guess I really have jumped on that kale bandwagon! I really love it in soup. It really holds up to the cooking process well and adds so much nutrition and flavor to soup. This one is purely for me. I am making it so I have a nice, hearty, low calorie and flavorful lunch to take to the office. In this cold weather I really need a heartier and warmer lunch than salad. But I am trying to watch calories during the day.
Serves 6 – 8
- 1 tbsp. olive oil
- 1 onion, julienned
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 6 cups kale greens
- 6 cups vegetable stock
- 1 tbsp. Herbs d Provence
- 1 tsp. rosemary
- Salt and pepper to taste
- 2 cups Cannellini beans, drained and rinsed
In large stock pot or Dutch oven heat olive oil over medium heat. Add onion to the pot and cook until it is slightly translucent.
Add garlic and cook an additional minute.
Time for the diced tomato and kale to go into the pot. Cook while stirring down the kale for five minutes or so, to coat with the oil and mix the onion and garlic through.
Pour in the stock and seasonings. Bring to a boil, reduce heat and simmer for about 45 minutes.
Now stir in the beans and cook and additional 10 – 15 minutes until beans are heated through and kale is tender.
Test your season and adjust to your taste.
Serve hot. This is a great soup to separate into smaller containers for the freezer and tote for lunch. That is what I am doing!