Tonight for dinner I had a version of my White Bean and Kale Soup, but made a few changes based on what was in my fridge. I posted this soup on Mon Petit Plat, but thought it was worth re-posting since it's so fast and easy to make. Plus it's extremely versatile. This time, I omitted the leek and the sweet potato but added a tomato. I also cut the recipe in half. Along with a warm roll or some crusty bread, this soup makes for a healthy and satisfying meal.
White Bean and Kale Soup
This soup is very basic and very easy to make. Of course you can make your own vegetable stock or make the beans from scratch, but for a super quick and healthy soup you can use canned beans and store bought stock. Just be careful to buy a veggie stock that is low in sodium and without preservatives.
1/4 cup olive oil
1 small white onion, diced
1 medium leek, chopped
4 medium stocks of celery, chopped
4 medium carrots, chopped
1 medium sweet potato, peeled, chopped
fresh ground black pepper
3 large cloves garlic, finely chopped
2 teaspoon fresh thyme
9 cups homemade vegetable stock (or 4 cups of store bought and 5 cups water)
1 large bunch kale (about 8 cups), rinsed well, chopped
2 ten ounce cans cannellini beans, rinsed well in a colander
In a large stockpot heat the olive oil over medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery, carrot, and sweet potato and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and let simmer for 30 minutes, or until the vegetables are tender. Add the kale and cannellini beans and let simmer until the kale is wilted, about 5 minutes. Taste for more salt and pepper. Serve warm.