This creamy white bean and kale soup is both easy and delicious and in my books, those are two winning traits!
Ingredients
1 tbsp olive oil
Large bunch of kale (stems removed and chopped)
2 cans of cannellini (white kidney) beans
1 onion (chopped)
2 medium carrots
2-3 cloves of garlic (finely diced)
1 c white wine
4 c chicken or vegetable broth
1 c grated Parmesan
Optional- 2-3 sausages, casings removed and crumbled
Herbs and spices to taste- I use a pinch of salt, a pinch of red pepper flakes, a bay leaf and about 3/4 tsp each of rosemary, oregano, and thyme.
Directions
Sauté onion and garlic in olive oil until softened, then add one can of cannellini beans and mash (this gives the broth a creamy texture). Add white wine, bring to a boil and stir well, removing any bits stuck to the bottom of the pot. Add all of the remaining ingredients except for the Parmesan cheese. Bring back to a boil and then reduce heat and simmer for 15 minutes (until kale and carrots are tender). Stir in Parmesan cheese and serve.
Optional- remove 2-3 of sausages from their casings and crumble them in with the onion, stirring frequently until cooked. Then follow the remainder of the recipe as written.