Sunday, February 9, 2014

White Bean and Kale Soup (Vegan)

The rain has finally arrived, albeit a bit late in the year. This has been the driest year in California history, and while I can't say I've been hating all the sunshine, the drought is a real concern. And I really do love the rain. It's the perfect time to stay all day in jammies, eat soup, make tea and listen to the earth be renewed.

We also spent the week celebrating my middle son's 10th birthday and I'm feeling a little sick of party food, pizza and cupcakes. This was a nice dinner to bring my family back to their senses.My kids enjoyed this one, the 12 year old had 3 servings!

This bean and kale soup is very simple and quick to make. The bell pepper added towards the end adds a bright and peppery flavor to the soup.


2 tbsp Better than Boullion (veggie flavor)
6 cups of water
1 onion, diced
3 stalks of celery, chopped
2 cloves of garlic, minced
1 bay leaf
1 sprig of fresh rosemary
1 red bell pepper, chopped
1 bag of frozen peas and carrots
1 cup of cooked white beans
2 cups of kale

Saute the onion and celery in a large saucepan until translucent. Add in the garlic and bay leaf and cook another 1-2 minutes. Add in the boullion, rosemary and water and bring to a boil. Simmer for 10 minutes. Then add in the rest of the ingredients, bring back to a boil. Simmer until peas and carrots are soft, about 5 minutes. Remove the rosemary stem and bay leaf prior to serving. Enjoy with a crusty loaf of bread, for dipping.

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