Kale and White Bean Soup

Something that you definitely cannot tell from this blog and my love of meat, is that I was a vegetarian for most of my life.

I mean it, I didn’t start eating meat until about 3 years ago and it was a very rough transition.  I still like to have days where I am not eating so much meat, it makes me feel a little bit healthier.

When I was meal planning a few weeks ago, I decided that I wanted to make a kale and white bean soup.  

I knew the basic recipe for the stew, but I have been craving soups over the last few weeks and I wanted to make the broth special, so I decided to add a few herbs that you wouldn’t usually find in this particular stew.

Specifically, I added dried fennel. I feel like it really worked with the other herbs that are in this soup.

It was amazing.  I couldn’t get enough of it.  Even B ate a lot of it!  

Kale and White Bean Soup

Krysten

Published 02/13/2017

Ingredients

  • 1 tbs olive oil
  • 1 yellow onion minced
  • 2 cloves garlic minced
  • 1 tbs butter
  • 1/4 tspn rosemary
  • 1/4 tspn thyme
  • 1/4 tspn oregano
  • 1 tbs fennel
  • 1 lemon juiced and zested
  • 3 cups vegetable stock
  • salt and pepper to taste
  • 1 can cannellini beans
  • 1.5 cups kale
  • 2 bay leaves
  • pinch of dried dill

Instructions

  1. In a large stock pot heat olive oil over medium high heat- add onion and cook until almost brown
  2. Add garlic and herbs and cook for 2 minutes
  3. Add stock and allow to simmer down for about 30 minutes
  4. Add salt, pepper, lemon zest, and juice
  5. Simmer for 10-15 minutes
  6. Add beans and cook for 5 minutes
  7. Add kale and cook for 2-3 minutes

The best part about this soup is that it didn’t make me feel guilty for eating it.  It is basically healthy for you, which is awesome.

What’s your favorite meatless dish?

#MomNoms