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Kale and White Bean Soup

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I am always excited by a new recipe that uses kale.  After all, kale is the new beef, right?  Laughing  Kale, in case you don’t know, has a perfect nutrient density score.  Although it can be a bitter, tough leaf, if it’s prepared well, it has a delicious taste.  Massaged kale salad, for example, is divine.  This soup preparation is full of wonderful vegetables, beans for protein, and the pinch of pepper flakes gives it just a tiny kick.

I use homemade broth powder to make the broth for this soup and it lends fabulous flavor.  My husband ate two huge bowls of this soup!

5.0 from 1 reviews
Kale and White Bean Soup
 
A hearty, delicious soup full of vegetables and flavor!
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 2 cups chopped onions
  • 1 carrot, cut into coins
  • 2 cloves minced garlic
  • 4 cups vegetable broth
  • 3 cups kale  (stemmed and cut into small pieces)
  • 2 Yukon gold potatoes, cut into cubes (unpeeled)
  • 1 turnip, peeled and diced (optional)
  • ⅛ tsp red pepper flakes
  • 1 can white or cannelini beans, rinsed and drained
  • Generous dash of pepper
Instructions
  1. In small Dutch oven, sauté onion, carrot, and garlic until onion is translucent.
  2. Add broth, kale, potato, turnip, and pepper flakes. Bring soup to a boil. Reduce heat and simmer 20 min until kale is tender.
  3. Add beans and simmer until heated through.

One Response to “Kale and White Bean Soup”

  1. Jack says:

    This looks really good. I’m going to try it.

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