White Bean & Kale Soup
This one-pot soup recipe is perfect all year round – light enough for the summer, but super cozy for winter!
Course
Main Dish
Servings
Prep Time
4
bowls
30
minutes
Cook Time
30
minutes
Servings
Prep Time
4
bowls
30
minutes
Cook Time
30
minutes
Ingredients
4
cups
broth of choice
(I used chicken bone broth)
1
14 oz. can
white cannellini beans
(rinsed & drained)
2
cups
kale leaves
(removed from stem)
1
cup
uncured ham
(diced)
1
cup
carrots
(chopped)
1
cup
leeks
(chopped)
2
tsp.
garlic
(minced)
2
tbsp.
olive oil
1
pinch
salt & pepper
(to taste)
Instructions
Wash your veggies, then chop your kale, carrots, leeks, garlic, and ham.
Over medium-high heat, heat up your olive oil in a pot until it glistens. You don’t want it to smoke. This should only take a couple minutes.
Add leeks and carrots to the oil and cook until soft and caramelized, stirring occasionally. This should take about 15 to 20 minutes.
Add the garlic, ham, salt and pepper to the pot and mix in with leeks and carrots. Allow this to cook for about 5 minutes.
Pour the broth over the carrot, leek, garlic, and ham mixture. Stir to combine. Allow the broth to boil.
Reduce the broth to a simmer and add the white beans and kale to the soup. Stir to combine and cover.
Allow the soup to simmer for about 30 minutes.
Ladle into your favorite soup bowls and serve. Enjoy!