With temperatures dropping into the teens and heavy snowstorms taunting the east coast, I have committed myself to a lifestyle of only hot things. Here’s another savory soup that will stick to your ribs the whole day through.
Kale is amazing for you, full of vitamins A, B6, C and K. Think of it as the cool cousin to Popeye’s canned spinach, warding away cancers, benefiting your eyes, and supporting blood and bone health.
These thick leafy greens are mild and sweet and maintain their flavor and texture when stewed in a soup or curry. In this recipe, thick dinosaur lacinato leaves wrap around soft potatoes in a creamy herb and white bean broth. Serve up with a hunk of toasted wheat bread and a fresh grind of pepper.
White Bean And Kale Soup
- 4 tablespoons olive oil
- 1 large yellow onion
- 5 cloves garlic, minced
- 2 cans white beans
- 1 pound kale, rinsed, de-stemmed and chopped
- 4 medium-sized baking potatoes, chopped
- 6 cups vegetable broth
- 2 cups water
- 1/2 teaspoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 bay leaf
- 2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar
- In a medium saucepan, heat water and vegetable broth over medium heat until warm. While the broth is warming, heat the oil in a large soup pot.
- Saute the onions for 5 minutes, stirring often. Once soft, add the warm broth, water and potatoes.
- Let the potatoes boil for 10 minutes, or until softened. During this time, drain and mash one can of white beans.
- Add both cans of beans to the pot along with the chopped kale, garlic, and all spices. Reduce the heat to medium-low and let simmer uncovered (stirring occasionally) for 15 minutes or until potatoes and kale are tender. Add water if necessary.
- Remove bay leaf and add apple cider vinegar and salt to taste. Serve with big spoons and freshly ground pepper.