Thursday, February 6, 2014

White Bean And Kale Soup

This soup is a healthy and hearty soup that is perfect for a winter meal with a grilled cheese sandwich. That is what is for dinner tonight in my house. Again, I am using kale because of the health benefits. I bought a bunch of extra kale to make kale chips. The recipe will follow tomorrow..


2 tablespoons coconut oil ( you can use olive oil if you have no coconut oil)
2 medium onions, sliced
5 cloves garlic, minced
3 bay leaves
Pinch of red pepper flakes
Pinch of salt and pepper
2 - 2 1/2 cups cannelini beans, drained
2 1/2 cups packed shredded kale leaves
2 1/2 cups vegetable broth
1 can (14 ounce) whole tomatoes
1/2 cup water
Olive oil for topping bowl of soup


1. In a large stockpot place the coconut oil, on medium-high heat, add the onions, bay leaves, salt, pepper and red pepper flakes, cook until onions become soft and translucent, about 5-8 minutes.
2. Add the garlic and sauté for 4 minutes, not letting it turn brown.
3. Add the broth, tomatoes, and the water, then bring to a boil, turn heat to medium-low and let simmer for 10 minutes, add the kale and simmer for another 15 minutes. Serve in a bowl with drizzle of extra virgin olive oil.

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