Every year, almost at exactly the same time, I start having a Soup-A-Palooza! I just can’t seem to get enough of those heart warming, hearty, delicious dishes. When you think about it my obsession is totally justified. The leaves are starting to pile up in the yard, it’s slightly freezing outside, and I’m either dressed as an Eskimo or a lumberjack. Plus if I had to pick something for an Eskimo and lumberjack to eat I would assume they would want soup!
(If you can’t tell I seem to have a lot of obsessions this days, I probably should be a little concerned of the increasing large amount of food I seem to make and consume on a regular basis these days, but hey… its cold outside and my flannel shirts and tummy are demanding soup & well food in general!)
With Soup-A-Palooza in full swing down here I started my annual scrounging of the fridge and pantry to see what I could through together that would satisfy my dire need for something warm and hearty! Lo-&-behold I found lots of white beans and an abnormally large amount of kale, seriously I had bundles on top of bundles on top of bundles of kale in the fridge. So of course the first thing that pops in my head is White Bean & Kale Soup!
Now for those of you who tend to stay away from kale because of its bitterness…STOP that nonsense right now! Kale is such an amazing Super Food (the beta karyotin’s found in kale do wonders for your health…and if you don’t know what those are exactly just now its good for you!). Plus kale holds its texture really well when cooking, and after having been infused in this delicious and filling soup you won’t even remember that these greens were ever bitter.
Sorry about the kale rant I’m back now…
This recipe is extremely easy and it freezes really well. If your anything like me I make enough for oh…a small army and freeze half of it in smaller containers for a quick meal on one of my crazy busy nights!
- 1 large Vidalia onion, diced
- 1 TBSP extra virgin olive oil
- 2-3 cloves garlic, minced
- 1 can of diced tomatoes (I prefer the rosemary and oregano tomatoes, but you can use whatever you want here)
- 2 cups water
- 1 cup of low sodium vegetable stock (you can make your own or purchase one, just make sure to get low sodium so you can control how much salt goes into the recipe)
- 2 TSP dried basil
- 1 1/2 TSP dried oregano
- 1 TSP dried parsley
- 1 TSP onion powder
- 1/4 TSP garlic powder
- 1/8 TSP dried sage
- 5 cups kale – chopped
- 2 1/2 cups cooked Great Northern beans, I use died beans here and let them soak in water overnight. You can always you canned if you want, but if you have dried use these! *
- 1 TSP salt
- In an iron skillet, or any large pot, add your oil and heat the skillet over MEDIUM heat. Once the skillet is hot, add you onion and cook until softens and is translucent in color. Add minced garlic and sauté for 30 more seconds.
- Next, add your diced tomatoes, vegetable stock, water, and all your spices. Cover the skillet and adjust the heat to HIGH, bring mixture to a boil.
- While your soup is coming to a boil, wash, dry, and chop your kale. You can cut the kale any way your prefer. Chiffonade works really well here for your cut.
- When the soup begins to boil, add your kale, boil uncovered for one minute. Reduce the heat while allowing a low boil in the pot (MEDIUM TO MEDIUM LOW). Cook, uncovered for 15 minutes or until kale is tender. Make sure to stir occasionally.
- Stir in beans and simmer until thoroughly heated. Season with salt and pepper to taste.
*If using dried beans make sure to soak over night (or follow the directions on the bag for a quick soak), drain, rise, and then cook until tender. Drain the cooked beans; measure out 2 ½ cups and reserve.
Don’t worry if you end up eating the entire pot of soup it’s totally acceptable and has happened to me on multiple occasions!