There is a saying in Australia – ‘does what it says on the tin‘. This is that, but without the tin. It is – depending on your hemisphere, the end or beginning of – winter, there is kale, and beans. Voila we have soup.
I used proper dried white beans since I knew in the morning I wanted to make it for dinner, but canned works just fine. Kale is perfect but silverbeat, chard, or any dark leafy green would be just as good. Same deal wth the veggies – feel free to clean out the crisper.
After more than three weeks of primarily restaurant food and far to much indulgence, I could really go for a big bowl of this soup!
Winter White Bean & Kale Soup
- 2 cloves garlic, diced
- 1 large brown onion, diced
- 2 large or 3 small carrots, diced
- 1 c dried white beans, soaked, drained and rinsed. Or 2 cans white beans, drained
- 2 zucchini, diced
- 3 large handfuls cavalo nero or curly kale, shredded
- veggie stock or water with organic stock powder
- olive oil, sea salt, cracked pepper
Soak beans 8 hours or overnight in plenty of water. Drain and rinse well.
In a large heavy based saucepan over medium low heat saute garlic, onion and carrots in a splash of olive oil for 3 minutes. Add beans and stir to combine.
Add enough stock to cover beans by 5 cm [2 in] and bring to a boil. Reduce heat, cover and simmer 1 hour until beans are tender.
Add zucchini and cavalo nero and simmer for a further 5-7 minutes until zucchini is tender and greens are wilted.
- If you want to add an extra umami element to this soup mix through a tsp of Vegemite. No I’m not kidding. A splash of Worcester or even soy will sort of do the same thing but nothing beats Vegemite for richness.