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This Kale & White Bean Soup is inspired by the cold winter days that have you craving something warm and cozy to nourish you (perhaps by the fireplace!).
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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.
Author: Maddie Augustin
Ingredients
  • 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
Instructions
  1. In a large stock pot over medium heat, add olive oil, leeks, and garlic. Stirring frequently, cook until translucent, about 3-4 minutes.
  2. Add mushrooms and kale and continue cooking an additional 4-5 minutes, just until kale has wilted and mushrooms begin to soften.
  3. Add remaining ingredients and bring to a boil. Reduce heat to medium low and allow to simmer for 15 minutes.
  4. Serve hot! Optional: top with freshly grated parmesan