Ladle up!

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It has been a very chilly and damp day today in NC.  Nothing drives me to the kitchen like this kind of weather!  So tonight, I made one of our favorite soups for dinner:  White Bean and Kale.

The husband and I are both perfectly happy with a big bowl of hot, hearty soup and a slab of bread or stack of crackers as a meal.  This recipe is a fast fix while some of our other favorites are better suited for the crock pot.  And speaking of the crock pot, I think it’s pretty darn wonderful to walk in the door at the end of a long work day to the mouth-watering aroma of something that’s READY TO EAT now!

In addition to being easy, this soup gives us a vegetarian meal.  We try to do that every so often; it’s good for us.  So…ladle up and enjoy!

White Bean and Kale Soup                                                                                                               

1-3 cloves of garlic, minced  (choose whatever suits your taste)

1 cup of chopped onion

24 ounces of chicken broth or stock

2 cans (14.5 – 15 ounces each); can use Great Northern or Cannellini

4 cups of kale, torn in small pieces  (I use more with no problems)

Freshly ground pepper to taste

Saute garlic and onion in oil.  Add the broth/stock, beans and kale.  Bring to a boil and let simmer until kale is tender.  Add pepper and serve.

Bean and Kale Soup

Quick and Delicious

We end up with 1.5 bowls of soup each.  You could probably serve 4 if you added sandwiches, cheese toast or a salad.

I hope you’ll try it.  Let me know if you enjoy it!

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