Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery stalks: 2 medium, chopped
- Garlic: 4 cloves, minced
- Chicken broth: 6 cups
- Cannellini beans: 1 (15-ounce) can, rinsed and drained
- Kale: 4 cups, chopped
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
- Step 2: Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 4: Stir in the cannellini beans and kale.
- Step 5: Continue to simmer until the kale is tender, about 5 minutes more.
- Step 6: Season with salt and pepper to taste. Serve hot.
Notes
- Winter Soup keeps beautifully in the fridge for up to 4 days; flavors meld and deepen overnight!
- Reheat Winter Soup gently on the stovetop or in the microwave, adding a splash of broth if it's thickened too much.
- A dollop of plain yogurt or a sprinkle of Parmesan cheese elevates Winter Soup from simple to sublime.
- Don't be shy with the kale; it wilts down significantly, so add even more if you're a leafy green lover!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American