White bean, kale and potato soup

Now here’s a versatile soup that can be made utilizing a few basic ingredients;

Kale, onions, potatoes, white beans, veg./chicken stock, corn kernels, salt, pepper, a squeeze of lemon juice, garlic, olive oil.

It can be made vegan or not. No white beans? Substitute navy beans.

No kale? Substitute spinach.

No potatoes? No worries.

No fresh corn kernels (who does in winter?) – use frozen.

Choose between vegetable stock or chicken stock (or bone broth).

Add sauteed mushrooms or not.

It’s truly a ‘use what you have’ soup!

Jennifer Wurst - Potato, kale, white bean soup

Half of one small onion – chopped.

One or two heads of garlic – chopped.

One good handful of kale – chopped.

5-6 peeled and chopped potatoes (depends on size of potato)

I.5 cups of white beans (or one can – rinsed)

4 cups of stock – veg./chicken.

1/2 cup fresh or frozen corn kernals.

Juice of one lemon.

Salt and pepper to taste.

Olive oil.

First take out your heavy bottom soup pot. Drizzle in some olive oil.

Add the chopped onion and saute until slightly browned. Add garlic. Saute a bit more…

Add in kale and maybe a little more olive oil – if needed.

Saute together until the kale softens. Add in potatoes. Give it all a good stir…and then add in the stock.

Add a few good pinches of salt. Freshly cracked pepper. Stir again.

Bring to a slow simmer, then continue simmering until potatoes are cooked through. About 20 minutes – give or take a few minutes …

Add in corn and lemon juice.

Taste for and add more salt/pepper if need be.

You can also add in dried oregano, basil or parsley. If you like to cook with wine – white wine would be nice to add in after the onions are sauteed. Give a little splash before adding garlic…

Serve with warm rolls/bread/pita – whatever you have…

Add a salad and you’ve got yourself a delicious meal!

Enjoy.

(:

 

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