Sooo….yeah, even though Punxsutawney Phil (which is apparently the groundhog’s name) promised us an early spring we are currently in a blizzard right now. I’m not gonna lie, my feelings are kinda hurt. I was getting used to 50 degree days and wearing light jackets instead of eskimo gear. But nooooo….apparently God felt that the winter we got wasn’t good enough so we’re getting hit with some last minute crap weather.
As some of y’all may or may not know, I usually make a menu at the beginning of the week (I’ll make a future post about that). It just so happened that what I had planned for tonight’s meal was White Bean and Kale soup. Is that not perfect for this weather? I would say that worked out nicely.
This is a pretty easy meal to make and doesn’t take much time at all so if you’re in a hurry or running late to your PTA meeting this would be perfect. Thankfully, they cancelled after school tutoring for my high schooler and gymnastics for my oldest daughter due to weather so I didn’t really need to rush or anything.
This soup is very warming and packed with tons of protein!
- 3 tbs olive oil
- 2 large onions,diced
- 6 garlic cloves, minced
- 64 oz veggie broth
- 6 cups kale, chopped ( I prefer Tuscan but any kale will work)
- 2 (14.5 oz) cans of diced tomatoes
- 4 cups cooked cannelini beans (or 2 (14.5 oz) cans drained and rinsed
- 3 carrots, sliced
- 2 tsp basil
- 2 tsp oregano
- 2 tsp thyme
In a large pot heat oil on medium high
Add onions and carrots and cook for 5 minutes, stirring
Add tomatoes, kale, then broth and cover pot
Cook for 10 minutes or until kale is tender
Add beans and cook for another 5 minutes