I have been wanting to make white bean and kale soup for the longest time now, not only because it’s a healthy dish but because we grow our own kale and it’s been sprouting like crazy in the garden. So it was due time to whip up this yummy recipe. Adapted from the Whole Foods Market website.
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can cannellini beans, drained and rinsed
2 large carrots, peeled and sliced
*Optional: Croutons (I made mine at home by chopping up some bread and toasting it on high in the toaster oven. You can season yours with salt, pepper, anything you want)
*Optional (and highly recommended): FRESH shaved parmesan cheese
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes, carrots and beans and cover. Cook for 15 minutes or until kale is tender. Use an immersion blender to partly puree the soup so some of it is chunky and the rest is smooth. Add croutons and grated parmesan cheese on top.