White Bean and Kale Soup
In the winter, it is nice to have a bowl of something warm to sit down to after coming in from the cold. Which is where soup often comes in. On weekdays especially, I love coming home to find dinner already made, and so making soups in large batches during the weekend is a nice option. A lot of soups freeze well and can be stored in individual portions for a quick meal later. Which is why I am sharing a hearty winter soup with you today. My White Bean and Kale soup can be a substantial meal when served with a salad or hearty bread for dipping, and it freezes exceptionally!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
In a large stock pot, saute onions in olive oil over medium heat until softened, about 5 minutes, then add garlic and saute a minute more until fragrant.
Add the wine, tomatoes, herbs, sweet potatoes, sea salt, red pepper flakes, and vegetable stock and bring to a boil. Lower to a simmer and cook for about 20 minutes until the sweet potatoes are tender. Add the beans, and kale, and cook a minute more until the kale wilts.
Taste for seasoning and add more salt if necessary. Serve hot!
Rate this Recipe
- Allergen Friendly