Kale & White Bean Soup, or your new favorite weeknight dinner

In one of my very first posts, I mentioned how much I make soup this time of year. I don’t know if I emphasized it enough.

For the last 4 or 5 consecutive weeks, I’ve made one of my favorite go-to soup recipes the exact same way. The EXACT same. No modifications. And trust me on how weird this is – I don’t really like leftovers and I get sick of repeated meals. But every Sunday when we jot down our meals before heading to the grocery store, either Steve or I says, “…so, the kale soup again, right?”

Inspired by a Martha Stewart recipe I found in 2013, I’ve tweaked a little over the last few years until I found my perfect version. That meant adding garlic, caramelizing the onions, and seasoning with smoky, spicy paprika. And guys. IT NEVER GETS OLD! On top of that, the ingredients are cheap, easy to find in stores, and très healthy. It’s too good to be true. And that’s why I have this garlicky, smoky kale & white bean soup every week.

Kale & White Bean Soup

4 cloves garlic, smashed and chopped

1 large yellow onion, thinly sliced

28 oz. cannelini beans, drained and rinsed

up to 4 cups of chicken stock *

2 cups of water

1.5 lbs kale, rinsed and stems removed

extra virgin olive oil

salt

pepper

smoked paprika

optional (but let’s be honest, not really): freshly shaved parmesan and toasted slices of sourdough

*the original recipe calls for two cups of stock, 4 cups of water. unfortunately, most stock comes in 4 cup containers, and it doesn’t live in the fridge forever. I’ve started doing 2 cups of stock, 4 cups of water when I’ll be making this soup again soon, and 4 cups of stock, 2 cups of water when I just want to use the whole container. I’ve also found that 3 cups of each works just fine. Like most of my favorite recipes, you just can’t mess it up.

Heat the olive oil over medium heat in a large stock pot and add the garlic and onion. Toss around and season with a little salt. Let them go until the onions have a nice golden brown on the edges.

When your kitchen smells so amazing you can’t take it anymore, toss in the cannelini beans. Take a cue from Martha and smash the beans, thickening the contents of the pot and adding a creamy texture to the mix. No rush here, the beans are absorbing lots of amazing flavor here! Add pepper and paprika to taste.

Pour the stock and water into the pot, mixing the onions and beans well. Drop the kale into the pot and stir again. Cover, reduce heat, and let simmer for about 30 minutes.

IMG_1315

Kale & White Bean Soup with crusty sourdough toast and Parmesan cheese | everydaysoiree.co

To serve, top with a little cheese and toasted sourdough. Or take a cue from Steve, and layer cheese – toast – cheese for the ultimate melty effect.

This pot makes enough for two dinners, or great leftovers for lunch. Repeat as often as necessary – I swear, you won’t regret it!

 

FullSizeRender (3)

 

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s