30 day semi-healthy challenge Healthy Soup Vegetarian

30 Semi-Healthy Days – Day 23: White Bean & Kale Soup

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I eat a lot of meals at work during certain times of the year because of busy season. There are times when we are working crazy hours, and we end up ordering dinner every day. It gets old pretty quickly, and we start cycling through the same restaurants every week. Then I reach a point where the only day of the week I am looking forward to is Thursday because it’s Thai night, and all I want is panang curry and a good game of hangman where I get stumped on a four letter word. This is often followed by a game of scattergories that takes at least 2o minutes to finish because we argue about every answer.

During this past busy season, I was working on a client in Carlsbad, and one of the restaurants that was in our regular weekly rotation has a white bean & kale soup that never disappoints. Even when I am sick of everything else at that restaurant and every other restaurant in Carlsbad, the white bean & kale soup is always good. Everyone on the team orders it pretty much every week because it’s that good. About a month has now passed since busy season ended, and it seemed like it was the right time for me to try to recreate the white bean & kale soup.

This is admittedly not exactly the same as THE white bean & kale soup, but it’s still pretty darn good. My husband added some Italian sausage to his and says that it was delicious so this is pretty easy to adapt if you want to add meat to it. It’s a little bit salty and spicy, and it really hits the spot. It’s also really the only time that I like kale so if you are like me and don’t understand what all the fuss about kale is, you should try this soup.

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White Bean & Kale Soup
1 Tablespoon olive oil
1 small yellow onion, diced
1 -2 cloves garlic, minced
1 Tablespoon chopped fresh thyme
2-3 Tablespoons chopped fresh oregano
1/2 teaspoon red pepper flakes
2 carrots, peeled and diced
2 celery stalks, diced
3 cups kale leaves
4 cups water plus 1 1/2 Tablespoons better than bouillon (or just 4 cups vegetable broth)
2 cans white great northern beans

Heat oil in a large saucepot over medium heat.

Add onions and garlic and saute for 2 – 3 minutes.

Add carrots, celery, thyme, oregano and red pepper and cook for another 5 minutes until soft.

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Add kale and cook until the kale starts to wilt.

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Add the broth and the beans and bring to a boil. Reduce to a simmer for 30 – 40 minutes.

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30 Semi-Healthy Days - Day 23: White Bean & Kale Soup
Total time: 
 
Ingredients
  • White Bean & Kale Soup
  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 -2 cloves garlic, minced
  • 1 Tablespoon chopped fresh thyme
  • 2-3 Tablespoons chopped fresh oregano
  • ½ teaspoon red pepper flakes
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cups kale leaves
  • 4 cups water plus 1½ Tablespoons better than bouillon (or just 4 cups vegetable broth)
  • 2 cans white great northern beans
Instructions
  1. Heat oil in a large saucepot over medium heat.
  2. Add onions and garlic and saute for 2 - 3 minutes.
  3. Add carrots, celery, thyme, oregano and red pepper and cook for another 5 minutes until soft.
  4. Add kale and cook until the kale starts to wilt.
  5. Add the broth and the beans and bring to a boil. Reduce to a simmer for 30 - 40 minutes.

 

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