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White Bean and Kale Soup
This recipe is adapted from one made by the Kripalu Center. My neighbor Ruth used to make it best. We dubbed her version "Crack Soup." Dinner party guests used to regularly pass up all the cheesy, creamy, decadent options on her table in favor of this soup. Seriously, it's THAT good!
Ingredients
1 1/2 cups cannellini beans (canned or pre-softened & cooked if using dried)
1 medium onion, finely diced
1 1/2 tbsps. fresh garlic, minced
1 carrot, finely diced
1 tbsp fresh thyme
1 1/2 tbsps. dry sage
1 tsp sea salt
½ tsp freshly ground black pepper
8 cups vegetable stock
2 cups kale, finely chopped
2 tbsp extra virgin olive oil
Optional: Add in diced vegetarian sausage (it's a delicious addition)
Instructions
In a large heavy soup pot, sauté onions, garlic, and carrots in the olive oil for 3-4 minutes.
Add herbs, salt, and pepper, and cook for a few more minutes.
Add the vegetable stock and beans.
Bring to a boil, then turn heat down and simmer for about 25 minutes.
Toss in the kale (and veggie sausage if using) and cook for another 5 minutes.
Enjoy!
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