White beans and Kale Soup

 

Kale. Beans white. Carrots. I don't think I need to say anything else! No, seriously, they complement one other so beautifully in the White Bean and Kale Soup, and I like this taste combination. This is a simple meal that requires only a few minutes of preparation. I prefer to accompany this soup with fresh baked bread and a sprinkle of olive oil on top. Again, You keep this soup basic, but feel free to add fresh herbs or more vegetables if desired. You may also sprinkle some parmesan cheese on top.

 

Ingredients:

 

1 can (15 oz.) of Navy Beans or White beans drain/rinsed

3 tablespoons of Olive Oil

2 medium Carrots sliced to your liking

1 carton (32 oz.) of low sodium Vegetable Broth

2 cups of water

1 medium Yellow Onion diced up

1 to 2 cups of Kale sliced off of rib and cut after cleaning

1 to 2 medium stalks of Celery diced

1/2 teaspoon of Italian Dried Herbs ones you choose

1 teaspoon of Sea Salt

1/2 teaspoon of Black Pepper

2 to 3 cloves of Garlic minced finely

 

In a large saucepan, heat the olive oil and sauté the celery, onions, and carrots for 5-10 minutes, or until the onions become translucent. Sauté for 3 minutes longer after adding the garlic and dry herbs. Now add your beans, veggie broth, water, salt, and pepper to taste. Allow the soup to boil on low heat for 30-40 minutes, just until the carrots are soft. It doesn't take long for the kale to cook, so add and mix in the kale 3-5 minutes before serving. If necessary, season with more salt or pepper. Serve immediately and enjoy.