Kale and White Bean Soup
By: Serena Norr
Published: Friday, January 8, 2010 - 11:23am

Ingredients




2 cans of cannelloni white kidney beans
1/2 small of a bunch of kale, cut up into  segments
1 cup of water
2 cups of vegetable broth
1 chicken bouillon cube
1/2 of a red onion, cut up
1 clove of garlic chopped up
Salt and pepper

Rosemary

Fresh thyme

Preparation

1 Pour broth and water in a large soup pot. Bring to a slight boil and add the onions, rosemary, thyme, garlic, salt, pepper, and the bouillon cube. Let cook for 20 minutes until the mixture has a steady boil. Add the white beans and the kale and let cook for about 30 minutes. Approximate cooking time: 1 hour.

About


Here we are at week three of the soupy experience and I even have some fellow soupy followers (thanks friends), who are just as intrigued about the world of soups as I am, or maybe they are just being nice?
Whatever the case, Monday in my world is soup day, pretty strange, but becoming increasingly more exciting to me. Especially as I think about the more intricate soups that I would like to create.
This weeks soup was a kale and white bean variety, which I thought was pretty tasty and flavorful. Nothing super amazing but it did the soupy trick and even little soupy (M) loved the white beans for lunch. I did a little soupy research on this soup and basically saw that I was going to use the same ingredients that are in most standard kale and white bean soups, except I was sadly out of parmigiana, so that was taken out and some recipes included meats like kielbasa, which I didn't want to get involved with. I also forgot to add carrots at the last minute and would probably opt to use dry beans if I had more time. Anyway, here is the variety I made and do be sure to share your version of white bean and kale in the comments section.