I’ve seen it all over twitter; “I have a ton of kale. What do I do with it?” This soup recipe is my answer. Honestly, I don’t eat a lot of kale, but this soup was really good. Make sure to pre-soak the beans so that they cook up quickly for you. I wouldn’t freeze this soup once you have added the cream, but if you freeze it and add the cream upon thawing and re-heating, that would be okay.
Kale is so good for you, and if you chop the pieces very small this soup would be a great way to get kids to try it!
White Bean and Kale Soup
Adapted from Fresh
Photo copyright SweetOnVeg
1 cup finely chopped onions or leeks
1 cup finely chopped celery
1 cup peeled and diced potatoes
½ cup dried white Northern beans, presoaked 24 hrs and drained
1 head garlic cloves, roasted, peeled, and chopped
1 Tbsp chopped fresh thyme
4 cups chicken or vegetable stock
1 cup whipping cream
1 bunch kale, washed and chopped
3 tsp extra virgin olive oil
Preheat oven to 375 F
To roast your garlic, set in the middle of a square of foil, drizzle with some olive oil, then seal up. Place it in the oven on a pan in the oven and roast for 20-30 minutes or until tender and roasted. Cool, and then peel off the papery skins.
In a large soup pot, drizzle some olive oil on the bottom and then sauté up the leeks (or onions), until soft, about 5 minutes. Then add the celery, potatoes, beans, garlic, thyme, and stock. Bring to a boil, then cover partially and turn the heat down to a simmer for about 40 minutes, or until the beans and veggies are tender.
When the veggies and beans are tender, stir in the cream and kale, and cook for another 15 minutes, not letting the soup come to a boil. Salt and pepper to taste.
When you serve the soup, ladle into bowls and drizzle with olive oil.