White Bean and Kale Soup
1 medium onion, small diced
1 celery stalk, small diced
2 large whole carrots, peeled and medium diced
1 15 ounce can Northern beans, drained and rinsed
1/2 bunch kale, washed, dried and chopped
4 C. vegetable or chicken broth or water
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. dried thyme
3/4 tsp. dried oregano
1/2 tsp. dried red pepper flakes
1 bay leaf
Coat the bottom of a soup pot with approximately 2 TBSP of olive oil. Turn heat on med-high. Once the oil is hot, add the onion, celery and carrots. Saute until the onions are caramelized and the vegetables are softened.
Add the beans and kale and stir to combine. Add C. of the broth to deglaze the bottom of the pan, stirring for 30 seconds. Add the rest of the broth and stir.
Add all the spices except the bay leaf. Stir to combine. Sink the bay leaf in the soup. Bring to a simmer then turn the heat down and continue to simmer until the carrots are done and the kale is wilted (about 15-30 minutes).
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