Tuesday, July 26, 2011

White Bean and Kale Soup

You will want to eat this soup for breakfast, it is that good.

Olive Oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 red bell pepper, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
2 cans white beans, drained and rinsed
4 cups chicken or vegetable broth
1 bunch kale, rinsed, stems removed, and leaves chopped
1 tsp of cayenne pepper
Salt and pepper to taste

In a soup pot or dutch oven, heat about a tablespoon of olive oil over medium heat. Add onion and garlic and cook until onion begins to soften. Add red pepper, carrots and celery and cook until all the vegetables soften. Add in 1 can of the beans and two cups of the broth. Bring to a boil and reduce heat to simmer. Using an immersion blender (or a regular blender, working in small batches) blend the soup until it has thickened and become smooth (blend more or less, depending on your preference). Add remaining broth, second can of beans, kale, and cayenne pepper. Simmer on low for about 30 minutes until kale is soft. Season with salt and pepper as needed.

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