April 10, 2012
Lemony Kale & White Bean Soup
I'm pretty much absolutely DONE being sick.
I'm so done that I've taken to trying out bizarre folk remedies like eating whole cloves of garlic and putting Vicks on the bottom of my feet. On both accounts it was, unpleasant.
A more pleasurable anti-sick effort - making this soup.
This soup is So. Dang. Good.
This soup is bright, simple and delicious.
It is easy, fairly quick (depending on your mood) and a great Vegetarian/Vegan option.
Kale is packed with antioxidants and helps to detoxify the body, and fresh parsley brings even more Vitamin C and A.
So this soup is pretty virtuous.
Fingers crossed that it heals me.
// Lemony Kale & White Bean Soup //
1 bunch of organic Kale, de-ribbed and torn into bite sized pieces
1 carrot, diced
1/2 large yellow onion, diced
3 ribs of celery, diced
4 cloves garlic, minced
Handful of italian flat leaf parsley, chopped
1 can white beans, based on preference
2 medium yellow potatoes
48oz low sodium chicken broth / veggie broth + more to thin out as needed/desired
Zest of 1/2 lemon
Dice/mince vegetables, set aside. Peel and chop potatoes, set aside.
Heat a bit of olive oil over medium in a heavy bottomed pot. Add onion, celery, carrot and sauté until soft. Add garlic, parsley and potatoes and sauté for a few minutes.
Add chicken/veggie broth and bring to a simmer. Add beans and cook until potatoes are cooked through and broth has come together, perhaps 10 or so minutes. When I'm sick, I tend to make the soup faster than normal...
Once you're ready to eat, add kale pieces and lemon zest. Stir to combine, and serve! If you prefer to fully cook the kale, let simmer for awhile longer. I like the greens to be fresh and only slightly cooked, so I just let them wilt slightly.
Serve with crusty bread and enjoy!