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March 2, 2019
I am a huge fan of kale. I could eat it every day and this week I have. It just tastes so good to me and is something I always have on hand. So when I came home from New York last week, kale was one of the two things I had in my kitchen. The other was 2 kinds of dried beans. I was freezing, so I decided a soup was the way to go. Aren’t soups the best? You can pretty much just throw a bunch of stuff in a pot, add some water and you’re good to go.
I couldn’t believe how amazing the soup tasted when I was done. It is an instant favorite and I will probably make it several more times throughout the fall and winter. And the fact that it’s so easy makes it a total winner. Here’s how I made my tuscan bean & kale soup.
1c pinto beans
1c navy beans
5 stalks kale
2c vegetable broth
3 cloves garlic
1tbsp olive oil
1 pinch cayenne
1tsp garlic powder
1. Cook beans according to instructions. Note you may have to soak them overnight or for a few hours prior to cooking.
2. Warm cooked beans in vegetable broth & water. Add 2 cloves garlic and bring to a simmer. Cover.
3. Remove kale from stem. Wash & chop into bite size pieces. Sauté in pan with olive oil & 1 clove garlic, chopped, for about 5-10 minutes. Lightly season with salt & pepper.
4. Add the kale to the beans and stir. Add all seasonings to taste. Cover & simmer for 15 minutes.
Serve with parmesan cheese sprinkled on top. Enjoy!
P.S. This recipe is totally vegan if you omit the parmesan garnish!
What’s your favorite soup recipe for fall & winter?
Photos by Johnny Cheng.