Hello friends!
Maybe you’ve noticed a few changes in this post, or maybe you haven’t noticed just yet! I’m testing out some new elements on my blog – a new Pinterest graphic and a recipe card! I’ve wanted to test out creating recipe cards for a while now, and finally had a moment to sit down and play around with it! What’s a recipe card, you ask? A recipe card is basically a new format for sharing my recipes! Instead of having the steps spread out through my post like I usually do, I have an easier-to-follow, printable section at the bottom. I’m super excited about it and hope you like the new changes!
With all that aside, I’m ready to dive into this recipe with you! Today I’m sharing a delicious and savory “White Bean & Kale Soup” recipe. This recipe is full of flavor, from the leeks and garlic, to the ham and carrots. It’s all packed into a hearty bone broth, which is wonderful for our gut health.
Maybe I’m crazy for craving soup in this hot and humid Ohio weather (as we have a broken air conditioner), but this soup is perfect for even these hot days. It’s a hearty soup, but it’s still light enough for the summer days. I felt super cozy while eating it, and it gave me all the fall vibes, but I didn’t feel heavy after, and was able to bounce back up and continue on through the hot day.
A little background on this recipe – last month, my family traveled to Williamsburg, Virginia for vacation. We spent quite a few days in Colonial Williamsburg, and on our last night, we ate at a nice little tavern in the middle of the town. I was struggling to decide whether or not I wanted to order the shepherd’s pie, or the white bean and kale soup. Both sounded absolutely delicious, but I knew I would be able to create a white bean and kale soup easier than a shepherd’s pie, so I ordered the shepherd’s pie and added “make a white bean and kale soup” to my to do list. And that’s just what I did here!
I hope you enjoy this simple and savory soup recipe! It’s perfect all year round, and only requires one pot! What are your favorite soup or one-pot meal recipes?
Naturally,
Ari
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
bowls
|
- 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)
Ingredients
|
|
- 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!
