The other day some friends were over and we were trying to think of what we should have for dinner. It was cold out, and the thought of soup was very appealing.
Something warm, healthy and soothing.
So, I looked in the fridge and saw some carrots, celery and onions ( the basics you need for most soups).
We took a trip to the grocery store and grabbed some leeks, one bunch of kale, 2 beans of white beans and a hearty loaf of bread. Threw it together in a pot and Voila!
It was quite delicious. Not only is it fast, but it's filling and makes a lot!
Ingredients:
3 carrots (diced)
1 onion (diced)
2 (12.5oz) cans of white beans (rinsed and drained)
2 leeks, roots/dark green end cut off. Slice leeks long ways down the middle and chop to desired width. (You can always google "how to slice leeks". Quite helpful if it's new to you)
1/2 bunch of kale, coarsely chopped
3 garlic cloves, minced
Fresh parsley ( about 1/4 cup chopped)
2, 32 oz containers of chicken broth
1 bay leaf
1 tsp thyme, dried
salt and pepper to taste
Directions:
1. Heat 2 tbsp of olive oil in a large pot, or dutch oven, over medium heat.
2. When heated, add carrots, onion, and leeks. Stir and cook until tender (approx 5 minutes).
3. Add in garlic, thyme, bay and salt and pepper to taste. Cook for 1 minute.
4. Add beans and chicken broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
5. Add in kale and cook until tender ( approx 5 minutes)
5. Stir in fresh parsley. Remove bay leaf.
Serve with some hearty, whole grain bread.
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