Get the Recipe: White Bean and Kale Soup
If you're needing a bowl of comfort right now, definitely give my White Bean and Kale Soup a try. Kale. White Beans. Carrots. Need I say any more!
Ingredients
- 3 tablespoons olive oil, extra virgin
- 2 medium carrots, thinly sliced
- 1 medium celery stalk, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon Italian seasoning, or a small handful of fresh herbs of your choice is nice as well
- 6 cups vegetable broth
- 1 -15-ounce can navy beans, or white beans, drained and rinsed
- salt and pepper, to taste
- 2 cups packed stemmed and thinly sliced lacinato or curly kale
Equipment
- Large Pot or Dutch Oven
- Cutting Board
Instructions
- Heat the oil in a large pot or Dutch oven over medium-low heat. Add in the carrots, onion, and celery and sauté until the vegetables begin to soften, 8 to 10 minutes. Add the garlic and dried herbs and sauté until fragrant, about 1 minute. Stir in the vegetable broth, beans, and season with salt and pepper.
- Cover the pot and let the soup simmer on medium-low heat until the carrots are nice and tender, about 20 minutes.
- Stir in the kale and simmer for 3 to 5 more minutes. Once the kale has wilted, taste and add additional salt or pepper, if needed. Serve and enjoy.
Calories: 100kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 968mg, Potassium: 180mg, Fiber: 2g, Sugar: 4g, Vitamin A: 6135IU, Vitamin C: 24mg, Calcium: 73mg, Iron: 1mg