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White Bean and Kale Soup

  • 45 min
  • Easy
  • 21
  • Onions, raw, diced -- 6 oz
  • Carrots, baby, raw, diced -- 6 oz
  • Celery, diced -- 6 oz
  • Garlic, chopped -- 0.5 oz
  • Olive oil -- 1 oz
  • Thyme, dried, ground -- 2 g
  • Sage, dried, ground -- 1 g
  • Water -- 128 fl.oz
  • Beans, navy, canned, rinsed -- 24 oz
  • Minor’s® Gluten Free Chicken Base made with Natural Ingredients -- 2.5 oz
  • Liquid smoke -- 0.25 oz
  • Kale, curly, chopped -- 8 oz
  • Cider vinegar -- 0.5 fl.oz
  • Chile flakes, dry -- 1 g
Preparation
1
Sauté onions, carrots, celery, and garlic in oil until soft, approximately 3-5 minutes. Add thyme and sage and continue to sauté for 1-2 minutes.
2
Add water, beans, Chicken Base, and liquid smoke. Simmer for 15-20 minutes or until all vegetables are cooked.
3
Add chopped kale and continue to simmer for 7-10 minutes or until kale is tender. Season with cider vinegar and chili flakes.