Easy Kale and White Bean Soup
It is an effortless throw together and tasty. It was initially a kitchen bowl soup I picked together after a small holiday. In the fridge, there were onion, celery, veggies and a bunch of kale. All of which have a great shelf life. I set them all together with some cupboard staples like white beans and kale for protein and delivered in a can of diced tomatoes to make it even healthfuller.
Altogether, this kale and white bean soup is in the budget, super comfortable with making, and will yield a lot of leftovers. Leftovers stock well in the fridge. There’s an abundance of victories here and so much to admire!
The integrity is what causes this soup so charming to me. I wouldn’t wait to make it to someone that was feeling under the climate, but it’s also excellent for daily satisfaction. It has a slight bit of zing, some flavouring, but it’s friendly and down to earth too.
Ready for the most magnificent white bean and kale soup you’ll ever attempt? This Easy Kale and White Bean Soup is one refreshing and comforting bowl to serve a starving crowd! And you’ll enjoy the flavourings from onions, garlic, warm spices, and a taste of Parmesan. A spray of lemon juice combines just enough zing and steps out the flavour wonderfully! Take only over 30 minutes to make. Let’s try it!
INGREDIENTS
- Two tablespoons of olive oil
- 1 cup onion, diced
- Two carrots, cut into coins
- Four cloves garlic, sliced
- 1 (32-oz) package of vegetable broth
- 4 cups of chopped kale
- 1 (15-oz) can of diced tomatoes with Italian herbs
- 1 (15-oz) can cannellini beans (drained and rinsed)
INSTRUCTIONS
- In a saucepan, add the olive oil, onion, carrot and cook over medium heat.
- Add garlic; cook two more minutes and pour the broth into the pan.
- Combine kale and tomatoes with Italian herbs; cover and cook for 5 minutes.
- After cooking, add the beans and heat thoroughly.
Enjoy!
