It reminded me a lot of this soup. The one with pesto is a little bit easier to make and we liked the flavor just a tad bit more, so I think I'll be sticking with that one. But on the occasion I don't have pesto laying around, or garbanzo beans, this will be my runner-up recipe. It was full of flavor and was perfect for the cold nights we've been having recently. It also freezes really well for those nights when I don't feel like cooking.
White Bean and Kale Soup
- olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 T minced garlic
- 1 cup chopped cooking potatoes (1/2 inch is best -- don't mind my picture)
- 4 cups vegetable broth
- 2 cans diced tomatoes, with juice
- 1 t rosemary
- 1 t oregano
- 1 T red wine vinegar
- 2 cans white kidney beans, rinsed and drained
- 2 cups chopped kale, or 1 cup frozen (Trader Joes!)
-- Heat oil in large pot and saute the onion, celery, carrot and garlic.
-- Add the broth, tomatoes, spices, and potatoes and bring to a boil. Reduce heat and cover. Simmer for 15-20 minutes until potatoes are tender.
-- Add the vinegar, beans and kale and heat through (and let the kale wilt if you're using fresh)