{Recipe} Vegetarian Kale and White Bean Soup

As I posted earlier, we’ve just joined a CSA program at Mariquita Farm near Watsonville, CA.

On Wednesday, my husband picked up our first box of fruits and vegetables. I was so excited to see what we got!

And here it is. How beautiful do these fruits and veggies look!

• Daikon
• Cilantro
• Mei Quin Choy (baby bok choy)
• Kohlrabi
• Leeks
• Spigariello  (a leafy green similar to kale)
• Carrots
• Apples

And I had to post the first soup we made with our ingredients. This soup is perfect for a cold winter day (like yesterday). The little bit of chili powder adds a nice kick, while the warm kale and beans are so soft and soothing.

KALE AND WHITE BEAN SOUP

Ingredients:

• 4 cups vegetable stock
• 1 onion
• 3-4 garlic cloves
• 2 cans white beans (great northern or cannellini)
• 1 cup chopped carrots
• 4 cups chopped kale (we used the Spigariello from our CSA box)
• 3 tablespoons of olive oil
• 1-2 teaspoons of chili powder
• kosher salt

Directions:

In a large pot, at least 6 quarts, heat the olive oil.

Dice the onion and garlic and add to the pot.  Cook until the onions are soft and translucent.

Stir in the kale and cook until it starts to wilt, about 5-6 minutes.

Add the beans (drained), chopped carrots and vegetable stock. Turn the heat up to medium high until the soup starts to simmer, then cover and turn down to medium low. Add chili powder and salt to taste. You can also add other veggies you have in your fridge. I added some of the bok choy from our CSA box.

Let it simmer for about 45 minutes. Makes about 6 servings.

We will be making this again and again. It’s the kind of hearty, healthy soup that warms your bones.