Spring soups are some of my favorite. Light and flavorful. Delicious broth and add-ins. You can create any number of great soups with the simplest ingredients and the proper spices. This would was a total "chance" soup -- it is inspired by a soup I tasted at Whole Foods...I took the ingredient list home and just went from there.
Thankfully, it turned out great! Add some rosemary bread and a side salad and you have yourself a wonderful springtime dinner! This freezes beautifully and makes a great lunch, too!
White Bean & Kale Soup
- 1 onion, chopped
- 1 TBLS minced garlic
- 2 cups chopped carrots
- 1 cups chopped celery
- 8 cups water/broth mixture (I use half and half)
- 1 can diced tomatoes, with juice
- 1 can white beans, rinsed and drained
- 1 tsp sage
- 1 tsp smoked paprika
- 1 TBLS rosemary
- 1 TBLS lemon juice
- 2 cups packed chopped kale
-- Saute onion, garlic, carrots, and celery until soft. About 7 minutes.
-- Add liquid, tomatoes, beans, and spices. Bring to a boil, reduce heat, cover and simmer 10 -15 minutes.
-- Add kale and lemon juice and stir until wilted
-- Season with salt and pepper to taste.