White Bean and Kale Soup Recipe

2 tbs vegetable oil
1 medium yellow onion, diced
1 tbs crushed or minced garlic
1 bag pre cut kale or 4 cups washed and stemmed kale torn into bite sized pieces
4 cups vegetable stock
1 14 oz can diced tomatoes, fire roasted preferably
2 cans white beans, navy or cannellini
1/2 cup corn
1 diced carrot or 8 diced baby carrots
1 tablespoon Italian seasonings
1 tsp cumin

First heat the oil in a stock pot, then add onion and garlic and sauté until translucent. After this add the kale and sauté until wilted, if the pan seems a little dry you can add a little stock.

Next add in your broth, carrots, corn, tomatoes (juice included), cumin and seasonings. Drain and rinse both cans of beans. For a thicker texture put 1 can of beans in a blender / food processor with a cup of the stock and blend before adding to the soup. Let the soup cook for about 20 minutes or until the carrots are soft.

This recipe lends well to adaptations. You could put some flour or corn starch in with the oil when you sauté the onions to make this thicker. If you like spicy food, throw in a few pinches of cayenne or hot sauce. I browned some ground turkey and added it in with the addition of broth / carrots and it was lovely. This is a hearty dish that really warms you.

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About annsley423

I work in Boston at an online retail company called Wayfair.com. I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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