One of our lovely and resourceful volunteers has had what we think is
the BEST idea EVER! She has been matching healthy and nutritious recipes with
the items that are in the FRESH PRODUCE BOX every week. We will be sharing
them weekly beginning with last week’s recipe below. If you have any recipes to
submit, please sent them or tweet us.
...And stay tuned for this week’s recipe!
White Bean and Kale Soup
Naturally vegan and gluten free.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes Servings 4
servings
Calories 327 kcal
Ingredients
· 2 tablespoons olive oil
· 1 small onion chopped
· 2 (15 ounce) cans cannellini
beans, drained and rinsed
· 4 cups vegetable broth (see
notes)
· 2 cups water
· 2 cups kale, stems removed and
torn into 1” pieces or two cups baby kale chopped into 1” pieces
· Salt and freshly ground black
pepper
Instructions
1. Heat the oil in a 3 quart
saucepan over medium-high heat until shimmering. Add onion and cook until
softened, about 5 minutes.
2. Meanwhile, mash one can of
beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to
a boil.
3. Stir in remaining beans (left
whole), kale, 1 tsp. salt, and ¼ tsp. pepper. Reduce heat, partially cover, and
simmer about 20 minutes, until kale is tender.
4. Season to taste with
additional salt and pepper and serve.
Recipe Notes
Chicken broth may be substituted
for the vegetable broth.
Black beans may be substituted
for the cannellini beans
Created
by MEGGAN HILL https://www.culinaryhill.com
(posted with permission)