mixed bean & kale soup // recipe

i originally found this recipe on real simple and have made it many of times. i love the soup, but over the time have altered the recipe to make a more delicious version.

it's a hearty, warm soup (with a kick!) that leaves you feeling light and is a good throw all for greens and vegetables that need to be cooked. last night i used a batch with some kale that had about reached it's end, and substituted the white beans i usually used for a dry bean mix.

i also added chili powder which i think turned the soup into something really great.

it's cloudy and rainy here in san diego, a real oddity, and this soup fits my day perfectly.

try it out and let me know how it goes!

mixed bean and kale soup

ingredients

2 tablespoons grapeseed oil (can substitute for any oil you have)

4 cloves garlic, chopped

2 stalks celery, sliced

1 large onion, chopped

kosher salt and black pepper

chili powder to taste

2 tablespoons thyme

2 basil leafs

4 cups of dried mixed beans (or 2 cans of cannelloni or navy beans)

1 cup (or more) of orzo soup pasta 

1 bunch kale, thich stems discarded and leaves torn into 2-inch pieces (8 cups)

2 tablespoons chopped fresh rosemary

1/2 cup shaved Parmesan (2 ounces), plus 1 piece of rind (optional)

6-7 large carrots, peeled and chopped
 

1 loaf country bread, warmed

directions

1. Heat the oil in a large pot over medium-high heat.
2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
3. Add the beans, pasta, kale, seasoning, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
4. Reduce heat and simmer - the longer the better! i'd give it atleast an hour and a half for the dry beans to cook.
5. Remove the Parmesan rind. Sprinkle with the shaved Parmesan before serving. Serve with the bread.

 

and this soup is even better warmed up the following day!