Recipe: Kale and White Bean Soup by Melissa McKinnon

Kale and White Bean Soup

by Melissa McKinnon

Ingredients:

• 1 Tbsp. butter
• 1 medium red onion, finely chopped
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• salt and pepper to taste
• 5-6 baby carrots, chopped
• 1/2 tsp. thyme
• 1 bay leaf
• 1/4 tsp. crushed red pepper flakes
• 2 small tomatoes, diced
• 1 potato, diced
• 1 bunch kale, chopped
• water (about 3 cups)
• 2 tsp. chicken bouillon (or 2 cubes)
• 1 can cannelloni beans, with liquid

Instructions:

1. Melt butter in stockpot over medium heat.
2. Add onions, shallot, garlic, olive oil, carrots, salt, pepper, and herbs. Sauté for about 5 minutes, until onions are translucent, stirring regularly.
3. Add tomatoes, potato, and kale and cook 3-5 minutes, until kale begins to wilt.
4. Cover with water, just to the top of the vegetables, add bouillon, and bring to a boil over medium high heat.
5. Reduce heat to medium low, add beans with liquid, and simmer for 10-15 minutes, until potatoes and carrots are tender but still firm.
6. Taste and add salt and pepper to taste. Serve hot with a hearty bread.

Bon Appetit!