Kale and Cannellini Bean Soup

It’s been a mild winter, but that hasn’t satiated our desire for a warm, veggie-filled soup. Soups are easy to make in large batches, and a perfect Sunday afternoon activity to have lunch and dinner prepped for the week. The beauty of this recipe is you can add anything you have on hand–leftover veggies like carrots and celery, even sausage and rice if you’d like to make it heartier. This version has a kick to it, so add the spices slowly and taste until the soup is to your liking-full disclosure, like most of our cooking, we estimated the amounts below.

Ps. We used dried beans, which are cheaper than canned beans, and don’t have the added sodium. Don’t be afraid of dried beans-chickpeas, canellini, lentils-just read the packaging for soaking time and prep.

Ingredients
1/2 lb dried cannellini beans

4 stalks of kale, leaves pulled from stem

1 onion, chopped

2 cloves garlic, minced
2 cups vegetable broth
4 cups water
1 can plum tomatoes, chopped
1 teaspoon crushed red pepper
salt & pepper
1 tablespoon oregano
1 tablespoon thyme
2 bay leaves
Olive oil

Steps
Add 4 cups hot water to dried beans, bring to a boil for 2 minutes, remove from heat and let soak for 1 hr
Heat a drizzle of olive oil in a large pot, sautee onion and garlic
Add vegetable broth and water, bring to a boil
Add kale, plum tomatoes (and some of the tomato sauce), beans (drained and rinsed), crushed red pepper, thyme, oregano and bay leaves
Reduce heat and simmer for ~1 hour
Taste and add salt and pepper to your liking

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