Ahh, Michigan and spring. Just when you think spring has sprung because of the nice 60s, 70s…and even an 80 degree day…it plummets back to the 40s and 50s. And rains. BRRRR.
If you love soup as much as we do, be sure to check out these other recipes:
Cannellini Kale SoupCourse: Soups
Cannellini kale soup is full of savory spices and good for your ingredients that will warm you from the toes up.
1 Tblsp olive oil
1 Sweet Potato diced
2 celery stalks, chopped
1/2 sweet onion, chopped
3 cloves of garlic
1 can cannellini beans, rinsed and drained
1 can diced tomatoes
3 cups veggies broth
1/4 tsp crushed thyme
1/4 tsp crushed rosemary
1/4 tsp salt
1 tsp basil from Gourmet Garden (could also use dried, 1/4 tsp)
pinch of pepper
pinch of Italian seasoning
2 – 3 cups curly kale chopped
- In large stockpot, saute sweet potato, celery, onion and garlic in oil for 3 – 5 minutes. Add in beans, tomatoes and veggie broth. Stir in all seasonings.
- Bring to a boil. Cover and cook until veggies are tender, 15 – 20 minutes.
- When veggies are done to your likeness, stir in kale until wilted.