Perfect for a cold day! Higher in protein, lower in sugar, and full of flavor! Creamy White Bean and Kale Soup Ingredients Oil ½ Onion, diced 4 Carrots, diced 4 Celery Ribs, diced 1 tsp Garlic Powder ½ tsp Red Pepper Flakes, optional 3 cups Vegetable Stock 2 cans Northern Beans, drained and rinsed 1 lb Gold Potatoes, chopped into bite sized pieces Salt, to taste Pepper, to taste 2 Bay Leaves, optional 3 cups Kale, washed and chopped Instructions 1. In a large pot, heat oil over medium heat. Add onions, carrots, and celery. Cook, stirring occasionally, until soft and translucent, about 5-6 minutes. 2. Add garlic powder and red pepper flakes and continue to cook for 30 seconds more. 3. Add vegetable stock, northern beans, potatoes, salt, pepper, and bay leaves. Stir, bring to a boil, reduce the heat to low, cover, and cook for 12-15 minutes or until potatoes are tender. 4. Remove from the heat and mash or blend half of the soup to create a creamy texture. If using a blender, allow soup to cool slightly before blending to avoid hot splatter. Pour blended soup back into the remaining soup. 5. Place soup back on the stove and stir in kale. Bring to a simmer and cook for 5-6 minutes or until kale is tender. Stir occasionally to avoid sticking. Serve and enjoy!
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