It’s true. I’ve become addicted to recipe collecting. Really. It’s sort of embarrassing. But the drastic change in my diet, created by the heart attack, has given me this desire to search for food. I’m juggling the basics and yearning for more. I don’t know about you, but I can’t afford to hit Whole Foods every week. So I’ve got to learn to build a small collection of recipes that are ‘go to’ foods that meet my cravings and needs.
White beans are my favorite. Just ahead of black beans. And kale is now a go to veggie.
Kale and White Bean Soup 4 servings
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, sliced to 1/4-inch pieces
- 3 cloves garlic, minced
- 2 15-ounce cans white beans, drained & rinsed, reserve 1 cup
- 3 cups vegetable (or chicken) broth
- 2 cups water
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 lb. kale, rib removed and shredded
- fresh ground pepper
Use a fork to mash the reserved cup of white beans, and set aside.
Heat oil in a Dutch oven or a large stock pot, and cook onions, celery & garlic over medium heat until fragrant and translucent, about 5 minutes. Season with salt and fresh ground pepper. Add the whole white beans, broth, water and herbs. Bring the mixture to a boil.
Add the kale and mashed white beans, and simmer for 20-30 minutes. Taste and season with additional salt and pepper, as necessary.