Kale & White Bean Soup – Also called, a bunch of leftover produce I had hanging around, plus some herbs and broth. In the cold climate of Minnesota, I find myself needing warm foods 9 days out of 10. This Kale & White Bean Soup came from a craving for something warm and brothy and random ingredients I had hanging around my house.
Sometimes my favorite recipes are the simple, unplanned experiments that turn into something delicious. This was one of those times. It’s a simple recipe with simple ingredients, but don’t let that fool you. It’s rich in flavor, diverse in texture, warm, and nourishing. The recipes I share here aren’t always planned, sometimes they come straight from my own cravings. If the recipe works out, that’s when I get to work testing and perfecting, so it’s ready for sharing!
So what are you waiting for? Let’s get cooking.
Here’s what you’ll need:
1 large leak
1 tsp garlic
1/2 tbsp fresh thyme leaves
10 oz cremini mushrooms, sliced
4 cups kale, chopped
15 oz can white kidney beans, drained
1 quart vegetable broth
3 cups water
2 tsp salt
1 tsp pepper
oil for pan
Directions:
- In a large stock pot over medium heat, add olive oil, leeks, and garlic. Stirring frequently, cook until translucent, about 3-4 minutes.
- Add mushrooms and kale and continue cooking an additional 4-5 minutes, just until kale has wilted and mushrooms begin to soften.
- Add remaining ingredients and bring to a boil. Reduce heat to medium low and allow to simmer for 15 minutes.
- Serve hot!
- Optional: top with freshly grated parmesan
- 1 large leak
- 1 tsp garlic
- 1/2 tbsp fresh thyme leaves
- 10 oz cremini mushrooms sliced
- 4 cups kale chopped
- 15 oz can white kidney beans drained
- 1 quart vegetable broth
- 3 cups water
- 2 tsp salt
- 1 tsp pepper
- oil for pan
-
In a large stock pot over medium heat, add olive oil, leeks, and garlic. Stirring frequently, cook until translucent, about 3-4 minutes.
-
Add mushrooms and kale and continue cooking an additional 4-5 minutes, just until kale has wilted and mushrooms begin to soften.
-
Add remaining ingredients and bring to a boil. Reduce heat to medium low and allow to simmer for 15 minutes.
-
Serve hot! Optional: top with freshly grated parmesan