June 18, 2014

White Bean & Kale Soup

Soup in the summer? My son requested it so I made it. This soup is very simple. If you are just beginning the allergy diet or want a super “clean” meal this soup it perfect.  In the winter I make a huge pot of it in the slow cooker and we eat on it all day.  This soup is bland, but sometimes that’s what our body needs. It’s so easy to “doctor” this soup up so play around with it.
Be sure to not overcook the kale, you want it to turn a bright green and not shrivel up and wilt too much.
1 tablespoon olive oil
4 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
6 organic carrots, chopped
6 ribs of celery, chopped
4 cups chopped raw kale (if you use a bog of chopped kale like I did be sure to tear off the stems)
8 cups water
2 (15 ounce) cans white beans, drained
1 tbl red wine vinegar
1 tea Salt and pepper to taste
chopped cashews for garnish

In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add carrots, celery, salt and pepper and sauté.  Add water and let simmer for 25 minutes.  Reduce to low and add beans, kale, and vinegar. Simmer 5 minutes. Ladle into bowls; sprinkle with chopped cashews.

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