Last Thursday might have been the coldest night of the year so far. Even though I was at home, bundled up in a supposedly warm sweater and my trusty UGG boots, my flat was chilly and I was still cold. And, after a long day of working in the library, all I wanted was a bowl of warmth and comfort… and so it was decided: kale and white bean soup!
What usually discourages me from making soup is the length of time it usually takes to make a good soup. But this kale and white bean soup isn’t difficult at all, nor does it take up a huge chunk of time. Estimated time: 45 minutes-1 hour.
Kale and white bean soup
some olive oil
3 stalks of celery
1/2 cup carrots
1 medium yellow onion
4 gloves garlic
4 cups water
4 cups vegetable broth
6 red potatoes
5 cups cooked butter or cannellini beans (I only had 3 cups…)
A big bunch of leafy kale.
salt and pepper to taste
Heat up the olive oil. Chop up the celery, carrots, onion. Sauté in a saucepan, letting the vegetables caramelize and cook until soft. Mince the garlic and add this to veggies. Cook for another minute, and remove from the heat.
Mix the water and vegetable broth in a large pot, and bring to a boil on high heat. Chop your potatoes. Toss the potatoes and veggies in the broth, and let it simmer for half an hour on medium heat. Add your beans and kale, and cook until the kale is wilted. The potatoes should been slightly mushy by now, making the soup thicker.
Add salt and pepper to taste, and enjoy your healthy, vegan bowl of comfort.
Also, I apologize for the quality of my photos! Sometimes the lighting in my kitchen isn’t very good, so I have to resort to iPhone pictures edited with a filter.
Inspired by the Curvy Carrot