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white bean and kale soup

White Bean and Kale Soup

Course Soup
Author Kerrie inspired by Canadian Living

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 2 tsp ground coriander
  • 1.5 tsp ground cumin
  • 1 tsp pepper
  • 8 cups of vegetable or chicken stock
  • 2 cans 19 oz/540ml of white kidney beans, drained and rinsed
  • 4 cups of diced new potato
  • 1 can of diced tomatoes
  • 1 tsp salt
  • 6 cups shredded deveined kale or spinach

Instructions

  1. In Dutch oven, heat the oil over medium heat, add onion, garlic, parsley, coriander, cumin and pepper.
  2. Cook, stirring until onion is softened, about 5 minutes.
  3. Add stock, 2 cups water, beans, tomatoes, potato and salt; bring to a boil.
  4. Reduce heat; cover and simmer until vegetables are almost tender, about 20 minutes.
  5. Add kale; cook until tender, about 15 minutes (if using spinach, cook for 2 minutes).