A tasty soup that takes advantage of two healthy foods: kale and beans
- 1 pound dry white beans (I used Great Northern)
- 1-2 tablespoons olive oil
- 1 small red onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 3 cups chopped kale (be sure to remove stalks first)
- 4 cups vegetable stock
- 6 cups water
- salt and pepper to taste
- 2 scallions, chopped (optional)
- shaved or grated Parmesan cheese (optional)
- Sort and rinse the beans. Place in a large pot, add boiling water to cover by 2 inches. Cover and let sit for an hour. Drain.
- Heat the oil in a large soup pot. Add the red onion and celery, and cook over medium heat until almost translucent. Add the garlic, and cook a few minutes more. Do not let them brown.
- Add the stock, water, and beans. Stir.
- Bring to a boil, uncovered, over a medium high heat. When it reaches the boiling stage, reduce to medium, cover, and simmer until beans are almost tender. Add kale and cook until soft.
- Check seasonings.
- Serve topped with chopped scallions and shaved Parmesan cheese if desired.
If you don't have vegetable stock, the soup works well with chicken stock. You can use all water, but you'll want to pump up the seasonings. For added texture variety, puree some of the beans. It will also add a creaminess to the soup without adding dairy. For an added kick, add some red pepper flakes.