Kale and white bean soup

Hey, I am on my feet again!  For the last two days I have been able to stand and walk on the foot I had surgery on six weeks ago.  After so much sitting, I am thrilled to be up.  My Hubby has been the best care provider, despite not completely getting over the cold we both had right after my surgery.  He has been shoveling the snow from the walks and driveway in sub-freezing temperatures, traveling and working hard on top of caring for me, it isn’t too surprising he is struggling to shake this cough and cold.  Despite not feeling too great himself, he made us a wonderful and nutritious chicken soup for our Thanksgiving dinner.

On my first full day up and about I decided it was my turn to make a soup for him that would help him recover.  With our homemade soup stock, (‘bone broth’ for those of you in the trendy scene) as a base, I wanted to ensure there were lots of good vitamins, minerals, and antioxidants, so dark leafy greens (kale), carrots, onions and garlic, potatoes with their skin, and white beans.  Granted, the garlic is the best for immune support, but the combination is worth the effort for flavor.  The parsley is frozen, so I couldn’t put it in this soup, but fresh parsley would be great at the end.  This made enough soup for two meals for us.  If you make it as part of a larger meal, it will feed more; conversely, if you need to feed more than four people, increase the ingredients as needed.

Kale White Bean Soup

  • 4 cups broth, home-made if you have it
  • 1 chopped onion
  • 1 large clove minced garlic
  • 2 medium potatoes with skins on, cubed
  • 2 medium to large carrots, peeled and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed dried winter savory or lemon thyme
  • 1 can, well rinsed, reduced sodium white beans
  • 1 bunch of curly leafed kale, prefer organic for us, chopped torn or into small pieces
  • salt and pepper to taste

Bring the broth to a boil and reduce heat.  Saute’ the onions, garlic and carrots in olive oil or butter until just soft, add to the broth.  Add the potato and simmer until the potatoes and carrots are soft enough to stab with a knife.  Add the thyme and winter savory (a lemony flavored herb), and the can of white beans, simmer another five minutes to incorporate the flavors of the herbs and warm the beans.  With the soup removed from the heat, turn the kale pieces into the hot soup.  Cover for a couple of minutes to allow the firm leaves to fully wilt.  Season with salt and pepper to taste, serve immediately.

Following supper the annual Carolers knocked on our door with a lively rendition of Jingle Bells.  We can now look forward to increasingly longer days since Wednesday was the Winter Solstice, I am on my feet just in time for the Christmas weekend.  Wishing you and yours a festive and fun, yet safe, Holiday.  Cheers!

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