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
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.