White Bean and Kale Soup

A fast and simple soup that will warm you for days.  Always think about the size you cut your veg, and how it relates to the other ingredients you’re biting into. It should be a monogamous affair!



  • 2-3 New Potatoes, Chopped
  • 1 onion, finely chopped
  • 1 C. Celery, finely chopped (Leaves too!)
  • 2 Carrots, finely sliced
  • 2 Garlic cloves, smashed
  • 1 Bunch parsley, chopped
  • 1 Bay Leaf
  • Parmasan Rind
  • 1 Can of Northern White Beans, rinsed
  • 1 Bunch Kale, chopped
  • 1-2 T. Butter
  • Olive Oil, S&P
  • 6-8 C. Stock (Veg or Chkn)
  • Grated Parmesan 


  • Heat Butter & Glug of Olive oil in Dutch oven or other heavy bottomed pot
  • Add Potatoes and slightly brown, 5 mins.
  • Add Onions, Celery, Carrots, Garlic, S&P and saute until slightly browned- 8 mins.
  • Add rest of ingredients except the Kale
  • Add enough stock to cover ingredients by 1″
  • Simmer for 20 Minutes
  • When potatoes are al dente, add Kale and cook 5 mins
  • Let sit before serving
  • Serve with Parmasean cheese and drizzle of O.O




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s