The Recipes

White Bean and Kale Soup

This is a total pantry meal and a good use up of any greens you have languishing in the fridge.  Feel free to make some rice or a grain to give this soup a little bit more heft, just store the rice, pasta, or grain separately so that it doesn't bloat in the soup and turn mushy.

White Bean and Kale Soup


- 1 14.5-oz. can of cannelini beans
- 1 14.5-oz. can of diced tomatoes
- 2 c. kale, stalks removed and roughly chopped
- 2 cloves garlic, minced
- 2-3 c. vegetable stock
- 1 leek, white part thoroughly rinsed and cut into half moons
- 1 parmiagiano reggiano rind
- 1 bay leaf
- salt
- pepper
- olive oil

In a large pot, heat 1-2 T. of olive oil.  Add the leek, season with salt, and let it soften for 2-3 minutes.  Add the garlic and stir for a minute.  Add in the tomatoes and beans, stir, then pour in the stock and add in the cheese rind and bay leaf.  Season with salt and pepper and let it simmer for 25-30 minutes.  Wilt in the kale and let it cook until tender; approximately 5-6 minutes longer.  Taste and season again with salt and pepper if needed.  Ladle into bowls and serve.