Kale & White Bean Soup

Another hearty and warming soup to add to your fall/winter arsenal. This soup is packed with nutrients from the kale and has plenty of protein to fill you up from the beans. The soup comes together in less than 30 minutes, so it is a perfect pick-me-up for a cold Sunday afternoon.

Recipe yields 8 servings

Ingredients

2 tbsp olive oil
1 bay leaf
1 medium yellow onion
4 cloves garlic
2 carrots
8 cups chicken stock (or vegetable stock if you want to make this vegetarian)
2 cans Cannellini beans
1 large bunch kale
4 medium tomatoes (I used a mix of red and orange for an array of colors)
1/4 cup grated Parmesan cheese

Chop the onion and carrots and mince the garlic. Add to the pan with a drop of olive oil and cook until softened. Toss in the bay leaf.

Add the stock to the pot and bring to a boil. Roughly chop the kale and rinse the beans. Dice the tomatoes. Lower heat to a simmer and add kale, beans and tomatoes.

Simmer for 20 minutes to allow the kale to soften. Add salt and pepper, to taste. Cut the heat and stir in the grated cheese.

Ladle into serving bowls and serve with extra cheese for topping. Enjoy!