With temperatures in the twenties and wind chills in the single digits this past weekend, I was excited to both break out my winter running gear and make a batch of soup for the upcoming days. I love soup for so many reasons! I can make a big batch and eat it for days all by myself or if I have friends coming over for lunch it’s an easy way to feed a group of people.
A few weeks ago I picked up a package of organic frozen kale to have on hand. I’ve been trying to keep my freezer stocked with veggies so I can give myself less excuses to eat out (it’s kinda working). Anyhow, there’s a soup recipe on the back of the package which was the basis for the soup I made Saturday. It turned out to be so good, I had to share!
Garlic, Kale and White Bean Soup
- 2 tablespoons oil (of choice)
- 6 cloves chopped garlic
- 2/3 cup chopped carrot
- 1 cup diced onion
- 32 ounces low sodium vegetable broth
- 10 ounces frozen kale or 5-6 cups of torn raw kale leaves
- 1 15 ounce can white beans, drained and rinsed
- salt to taste
- crushed red pepper to taste
Heat oil in large pot. Add carrots and onion. Cook until vegetables are soft, then add garlic. Stir and cook for two additional minutes. Add vegetable stock and kale. Cook covered on medium heat for 20 minutes. Add beans, salt and red pepper. Cook for an additional 15-20 minutes.
I’m so glad I took the time to make this on Saturday, because now I have soup waiting for me when I come home from running in the cold. If you try making it, let me know what you think!