My son’s 6th birthday was on Saturday, so we kind of overindulged this weekend. We had a lot of fun and a lot of good food, most of which was not really healthy. Today I am paying for it, so I wanted something to help get me back into balance. This soup is perfect for that. It is nice and light, but full of vitamins from the kale and protein from the beans. I used dried beans, but if you use canned beans this soup comes together in no time at all.
White Bean and Kale Soup
2 cans of white beans rinsed and drained or 1/2 pound of dried beans cooked
1 TBSP olive oil
1 medium onion diced
2 carrots chopped
2 stalks of celery chopped
1 clove of garlic finely diced
1/2 of a large bunch of kale, stems removed and cut into small pieces
5 cups vegetable broth
2 tsp herbs de provence
salt and pepper to taste
Heat the oil in a large pot. Add the onion, carrot and celery and cook for 10 minutes until the veggies are softened. Add in the garlic and cook 1 minute more. Add in the stock, beans, kale, herbs, salt and pepper. Bring it up a gentle boil and then turn down the heat. Simmer the soup for 10 minutes.