I’ve been talking a lot lately about my love of soup and how it’s transformed my lunch habits. Seriously, every Sunday, I get fresh ingredients and make two enormous pots of soup, which I then portion into little containers and freeze. When I pack my lunch at night, I pull out a container, let it thaw, and take it, along with an apple, as my lunch for the day.
Eating well is obviously part of my New Years resolutions (cliche, I KNOW) and this soup is one of my favorites. It’s light, healthy and clean and best of all, it freezes well. A big thanks to my friend Steph for sending this delicious recipe my way.
Healthy Bean Soup With Kale
(adapted from this recipe — a few minor changes)
- 1 tablespoon olive oil
- 8 garlic cloves, minced
- 1 medium onion, chopped
- 4 cups raw kale, chopped
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, undrained, split
- 3 large sliced carrots
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons Italian herb seasoning
- salt and pepper
- In a large pot, heat olive oil.
- Add garlic and onion; saute until soft and the onion is transparent.
- Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
- Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
- Simmer 5 minutes.
- In a blender or food processor, mix the reserved beans and broth until smooth.
- Stir into the soup to thicken it nicely.
- Simmer 15 more minutes.
- Serve or freeze.
A few notes: if you want it to be yummier, serve with parmesean cheese. I tend to think this soup is even better the next day. Also, for my vegetarian friends, sub vegetarian broth for a vegetarian soup!