White Bean and Kale Soup

Oh, it’s chilly outside-- and I do love this weather! The cool crisp air in Arkansas welcomes me outside as I take my dogs for a walk or just sit with my face in the sun on my back porch. I try to always have something tasty and warm on the stove when my kids come home from school. I make a conscious effort to provide something that would be hydrating for them since they typically come home fairly dehydrated from their day. A family favorite is my white bean and kale soup. This is a nourishing soup that hydrates and warms and is simply delicious, especially paired with a nice crusty bread. Another wonderful aspect about this soup is you can prepare it on the stove or use an Instapot (or crockpot). Easy Peasy! And while it's best served warm on a chilly winter day, you can make it anytime because it's guaranteed to be a new family fav.

INGREDIENTS

1 medium onion chopped fine

2 carrots chopped

2 stalks celery chopped

1 TBS crushed garlic

1 bunch Tuscan kale, cleaned and chopped

2 cans cannelloni beans

2 32oz cartons of chicken broth or vegetable broth if you choose

2 bay leaves

1 tsp Thyme

Directions

In a large soup pot or dutch oven add the mirepoix (or aromatics such as onion, carrots, celery, and garlic). Sauté for about 2-3 minutes until onion is translucent and you start to smell the garlic. Add the beans and chicken broth. Drop in bay leaves and add the thyme. Cook on a simmer for 15-20 minutes.

The kale will be added last so as to keep its bright green color. After it is added, cook for 5 minutes more. Again, all of this can be done in your Instapot as well.

Serve:

Ladle into a nice large soup bowl and serve with a crusty Italian bread or crackers if you like

You can feel good about serving this one because not only is this soup hydrating but it is full of vitamins and minerals and is a wonderful source of fiber.