Summertime Soups: White Bean & Kale

Who says soups are just for winter? Current temperatures where I live have been averaging between 100-110 degrees every day, yet some how I’m still craving a little bowl of warm, comforting goodness. To satisfy my craving, I made a fairly light soup last night that I could portion out and bring for lunch a few days this week. Even though it wasn’t necessarily a heavy, thick meaty soup, it still gave me that warm, comforting feeling I was looking for. With plenty of fresh Kale and a slightly spicy bite from the nutmeg, my White Bean & Kale soup turned out to be the perfect light, summery soup.

The good thing about most soups is you usually have a lot of room for error. Throw a bunch of ingredients into a pot with a flavorful base and at least 80% of the time it will come out pretty tasty! I like to prepare soups when I’m trying to get  rid of a few things or have a bunch of veggies that are close to going bad. Make your soups in bulk, portion them out, and freeze them for quick lunches or dinners at a later time!

I hope you enjoy this soup, and please feel free to add or delete ingredients and make it your own! Let me know how it goes!

White Bean & Kale Summer Soup: 

Ingredients:

  • 4 cups low-sodium vegetable broth
  • 2 cups warm water
  • 3-4 cups raw kale ( I left mind as fairly large leaves, but feel free to chop or tear as small as you’d like! )
  • 2 large carrots, peeled and sliced
  • 1 can northern white beans, rinsed
  • 1/4 cup quinoa
  • Garlic powder
  • Black pepper
  • Pinch of nutmeg
  • Handful of grated parm cheese

soup 1

In a large bowl, bring to a simmer the vegetable broth, water, and carrots. Once the broth is simmering, add your chopped kale, garlic powder, black pepper, and a pinch of nutmeg. I typically don’t measure my spices or herbs when cooking, I just do what I like and tastes best to me. My only precaution would be with the nutmeg. Nutmeg has a very distinct flavor and can be quite spicy and earthy if you add to much, so when I say a pinch, I mean a pinch!!

Let your broth and veggies simmer with the lid off for about 30 minutes. After 30-40 minutes or about 1/4 of your liquid has evaporated. Add your rinsed bean, quinoa, and place your lid halfway on so that a little steam is still able to escape. Allow quinoa to cook for about 20-25 minutes.

soup 2soup 3

After your quinoa is fairly cooked through, add any additional spices or seasonings if desired and finish off with a small handful of grated parmesan cheese. Stir in your cheese and turn your broth down to low. Allow your soup to simmer for another 15 minutes to a half hour. The longer it cooks, the thicker the soup will become and the less liquid will remain in the pot. If you want your soup a littler thicker, allow it to simmer for the full extra 30 minutes. I  f you don’t mind it more brothy, turn off whenever you please. Top will a little extra sprinkle of cheese, a piece of chunky bread, a few croutons and enjoy!

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