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Farmers' Market, Healthy, Recipes, Vegetarian/Vegan

Kale and White Bean Soup

I know everyone else is writing spring recipes, but I’m still wearing my north face and missing the smell of winter herbs in my kitchen. As a farewell to the chilly weather, I wanted to share with you my favorite winter recipe, a kale and white bean soup. For me this soup embodies cozy nights at home with my family and friends. The flavors, warm and subtle, also make it a good soup for spring’s wettest days. I hope you find as much joy and comfort in this little recipe as I do.

Ingredients

2 tbsp extra virgin olive oil

2 garlic cloves, minced

1 small onion, chopped

1 celery stalk, chopped

1 carrot, chopped

1 cup baby bella mushrooms, chopped

1 tsp pepper

½ pound frozen kale, thawed and squeezed dry

1 15oz can cannelloni beans, drained

1 cup of whole grain ditalini or other little pasta, al dente

1 tbsp herbs de Provence

4 cups of vegetable broth

Grated Parmesan for garnish

Salt to taste

Directions

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, garlic, carrot, celery, baby bellas, and pepper. Cook until the onion is golden brown and the mushrooms are soft.
  3. Add the kale, beans, herbs, and broth. Bring the soup to a boil, and then reduce heat and simmer for 30 minutes.
  4. For the last 5 minutes add the cup al dente pasta.
  5. Turn off the heat, and enjoy with grated Parmesan and slice of crispy bread.

 

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