Chunky White Bean & Kale Soup

Recipe

The Goods:

  • 2.5 cups Navy Beans (I used 2 cans of Eden Organic brand)
  • 3 Tbsp extra-virgin olive oil
  • 2 large yellow onions, roughly chopped
  • 2 garlic cloves, minced
  • 1 bunch fresh kale, stems removed
  • 1 tsp fresh Thyme
  • 2 (14.5 ounce) can crushed tomatoes (I used Muir Glen Organic with Italian herbs)
  • 1 cup water
  • 1.5 tsp sea salt
  • pinch of paprika
  • fresh basil, for garnish

 

The Magic:

Heat olive oil in a heavy soup pot over medium heat. Add onion & garlic and saute until tender (a few minutes).

Stir in tomatoes & water.

Drain the navy beans & add to pot, next add kale, salt, fresh thyme & paprika.

Taste & adjust seasoning if need be. Serve with fresh basil & drizzle with olive oil. Enjoy!

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