Healthy Ain’t Always Pretty Kale And White Bean Soup

bean and green soup

But it can be delicious. Like this Kale and White Bean Soup with looks only a mother could love. It will fill you up and keep you satisfied for quite some time. And it is so good for you, it might be a crime.

The real surprise, however, is that it is super-flavorful and the perfect bowl of warmth for cool fall days. Make half of the recipe for a smaller pot, or double it for the freezer. It tastes just as good with other kinds of greens, too, like spinach, escarole, or young collards.

Kale and White Bean Soup

adapted from Martha Stewart’s Everyday Food

serves 4

Ingredients

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Directions

Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

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