Kale and White Bean Soup
This week I’m doing a vegan Easter meal plan. I will be posting a first course, a main and a side dish. Today I’m posting a recipe for a lovely starter. My kale and white bean soup is a great dish to welcome spring. It’s light and soothing. Kale is one of my favourite greens. I add to most things when I can. The leeks make this soup wonderfully sweet and the white beans give a little creaminess and protein to the dish. A bit of carrot adds great colour and a bit of crunch.
In my family, we normally have a pasta dish to start off a holiday meal. But, we always end up a little stuffed after the first course. I thought a soup would be a nice alternative. It cleanses your palette and gets you ready for the rest of the meal. You can also make this ahead of time, so there’s no rushing around. You may actually enjoy the holiday and spend some quality time with our loved ones…as it should be 🙂
Stay tuned for the main dish and side dish to come this week.
Kale and White Bean SoupPrint Recipe
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups leeks, sliced
- 4 cups kale, cut into bite sized pieces
- 2 cups cannellini beans
- 1 cup carrots, sliced
- 10 cups vegetable stock or water
- salt and pepper to taste
In a large pot, heat the olive oil and add the onions and leeks and cook until soft.
Add the kale, beans, carrots and vegetable stock.
Bring it to a boil, turn it down to a simmer, and cook for 35 minutes.
Season with salt and pepper.