Kale, Carrot, and White Bean Soup
BRB, in my cozy sweater, looking at the snow outside, and just thinking about this warm and comforting soup!
This cozy kale, carrot, and white bean soup is like a giant hug. It’s perfect for those bitter cold days where you need to fuel your body with nutritious and delicious food!
For some extra grain, I added some quinoa to it while it was cooking, but you can easily omit!
This serves 4-6.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- A couple tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 large sliced carrots
- 1/2 cup white wine, i used chard
- 3 cups low sodium chicken or vegetable broth
- 1 (15-ounce) can cannelini beans
- 1 small bunch kale, leaves only, stems discarded
- 1/2 cup quinoa (optional)
- zest + juice of 1 lemon
- kosher salt + pepper
- red pepper flakes
Heat EVOO in a dutch oven.
Add your onion and allow to cook for about 5 minutes on medium low until translucent. Next, you will add your garlic and carrots, season with a heavy pinch of salt + pepper. Cook this for a few minutes on low.
Deglaze the pan with your wine, allow to cook for about 5 minutes on medium high until the wine reduces just a little bit. Then you should add in your broth, quinoa, and the drained and rinsed beans and bring the soup back to a boil.
Reduce heat and cook for 20-30 minutes. Add in your chopped kale and lemon juice. Season with salt and pepper and red pepper flakes, if desired. Parmesan cheese would be awesome on this also. Enjoy!
Please be sure to tag me if you make this on social @jackiecooksanddrinks!
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