Sunday, February 24, 2013

Navy Bean & Kale Soup

Every day it gets closer to spring, I cringe at the thought of warm weather ruining my soup streak. I have to get in as much soup as possible. This navy bean soup hit the spot just right tonight.

One Year Ago Today Black Bean Stuffed Eggplant in Hoisin Chile Glaze with Watercress & Garlic Millet

Two Years Ago Today Banana Apricot Chocolate Chip Bread

Creamy navy beans, kale, carrots and leeks in savory mushroom broth comes together with bay and dried thyme for a near perfect bowl of soup!

Navy Bean & Kale Soup
serves 3
2 tbl extra virgin olive oil
2 leeks, small dice
1 carrot, small dice
1 celery stalk, small dice
1 dried bay leaf
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1 head kale, stemmed, roughly chopped in small pieces
2 garlic cloves, minced
1-15oz can navy beans, drained and rinsed
4 cups mushroom broth

Saute the leeks, carrot and celery over medium high heat until the vegetables start to become tender and golden. Add the bay, thyme, salt and pepper. Add the kale and garlic and stir to combine and wilt the leaves. Add the beans and broth, scraping off any of the bits on the bottom. Bring to a boil, reduce to a simmer and cover. Cook over medium heat for 20 minutes.
Taste and season with salt and pepper and serve.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.