For Dinner Tonight

Wednesday, November 9, 2011

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

Serves 6-8

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
salt
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.

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