Tuscan Bean & Kale Soup

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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.

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You’ll need:
1c pinto beans
1c navy beans
5 stalks kale
2c vegetable broth
1c water
3 cloves garlic
1tbsp olive oil
1tsp salt
1tsp pepper
1 pinch cayenne
1tsp garlic powder

Instructions:
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!

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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.