How was everyone’s Thanksgiving? Are you officially tired of eating turkey leftovers? I know I am. In an effort to eat light while also using up what I had in my fridge, I decided to concoct my own soup recipe. It ending up being so delicious that I just had to share it with y’all. This white bean & kale veggie soup is the perfect comfort meal for chilly winter days.
Recipe: Lauren’s White Bean & Tuscan Kale Soup
32 oz Chicken Stock (Kitchen Basics is the absolute best)
2 Pieces of Bacon
2 Tbsp Olive Oil
1 Small Onion, chopped
3 Garlic Cloves, finely chopped
1 Bay Leaf
2-3 Carrots, chopped
2 Celery Stalks, chopped
1 cup Baby Potatoes, cut into small pieces
1 can White Beans
2-3 cups Tuscan Kale, chopped
Pink Himalayan Salt
Freshly Grated Parmesan Cheese
Fry the bacon in a separate pan. Sauté the onions with olive oil in a stock pot on medium heat. After 3-4 minutes, add the garlic and cook an additional minute. Add the broth, celery, carrots, bay leaf, and potatoes. Bring to a boil and then simmer for 15 minutes. Next, add the white beans, kale, and crumbled bacon. Cook for an additional 10-15 minutes, stirring occasionally. Season with salt and pepper to taste. Serve topped with freshly grated parmesan cheese.
Voila! How easy and delicious is that?