Kale Bean Soup

Kale Bean Soup

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In the winter I get cravings for a hearty soup.  I made this soup with ingredients that I had in my kitchen. The great thing about soup is that you can start with a basic recipe and add or substitute ingredients and it turns out a little different each time. Today's soup has kale, white cannellini beans, garlic, leftover rice, ham, vegetable broth and herbs. Another day I might make it with different greens, beans, or leftover grains, but here is today's recipe:

Hearty Kale and Bean Soup:

1 tablespoon olive oil

1 jar white cannellini beans (precooked)

1 handful kale, washed and chopped

3 cloves of garlic, minced

1 1/2 cups leftover cooked white rice

3 slices of ham chopped into pieces

vegetable broth

sage, tarragon, thyme

salt and pepper to taste

Sauté the garlic in olive oil for a couple of minutes and then add the beans.

Cook for a few more minutes and then add the kale and enough broth to cover all the ingredients (about half a liter).

Let the soup come to a slow boil and add a sprinkle of sage, tarragon and thyme.

When the kale is cooked, add the chopped ham and rice and season to taste with salt and pepper.

Let the soup simmer for a few minutes and then serve in a beautiful bowl.

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