After beating the stomach bug last week, I wanted to make something warm and comforting for supper. White bean soup was just right!
I love a hearty white bean soup with plenty of dark leafy greens. WIth canned beans, this recipe comes together easily. It took very little active cooking, which was perfect after four days of taking care of my poor sick guys.
Dave actually had offered to pick up supper as a thank you for taking care of him and Darrol all weekend, but once we got this kale and white bean soup idea in our heads we decided to save the thank you supper for another night.
When I decided to make this white bean soup, I was still pretty scared that I’d be next to get the stomach bug that Dave and Darrol Henry had caught. I was washing my hands like mad and trying to eat food that was super nourishing. This recipe is pretty kale-heavy, because kale is packed with nutrients that help shore up your body’s immune system. I’d also read that spices and warm foods can be immune-boosting, so this warming soup is packed with lots of herbal goodness.
Warming White Bean Soup with Kale
- 1 tablespoon olive or coconut oil
- 1/2 a red onion, chopped
- 3 cloves garlic, minced
- 4 cups kale, chopped
- 1 15 ounce can white beans, drained
- 1 tablespoon dried sage
- 1 tablespoon dried marjoram
- 2 bay leaves
- 1/8 teaspoon turmeric
- 3 cups veggie or mock chicken broth
- Heat the oil on medium low, and add the onion and garlic. Stir to coat in the oil, then cover and let them sweat for 10 minutes.
- Add the remaining ingredients, and bring to a simmer on high. Reduce to medium low again, then cover and simmer until the kale is tender, about 10 minutes. Fish out the bay leaves before serving.