Monday, October 29, 2012
Matt and I love kale. We sauté it, we steam it, we add it to soups … we blend it in with our post-run shakes and we juice it ... anyway we can get it, we’re on it.
One of our most favorite soups to enjoy is White Bean and Kale. It’s super easy to make, incredibly healthful and it tastes fantastic. It’s our go-to soup on days when we can’t think of anything to make, when we have extra veggies hanging out in our fridge or on days when inclement weather makes a run to Wegmans unlikely (hello, Hurricane Sandy!)
Here’s the recipe. (Feel free to mix up the vegetables. Don’t like kale? Spinach or escarole will do!)
1 teaspoon of olive oil
Onion, diced small
6 cloves of garlic, crushed (we LOVE garlic so the more the better)
Bunch of carrots, sliced thin
5 celery stalks, diced small
4 bay leaves
1 tablespoon Italian seasoning
6 cups of vegetable broth
3 15 ounce cans of white beans (I use Eden Organic Great Northern)
8 ounces of chopped kale (If you love kale as we do, toss in more!)
Crusty multi-grain baguette bread
In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add garlic and cook 2 minutes longer. Add celery, carrots and bay leaves and Italian seasoning. Cover, stirring occasionally for 5-8 minutes. Add broth and bring to a soft boil. Add white beans and kale and cook 5 minutes or until kale is tender. Serve hot with crusty bread.
et voilà! A yummy white bean and kale soup!