White Bean & Kale Soup

I love a good brothy soup, but they’re tough to make unless you add some kind of tomato base, which really isn’t my jam.  Of course, there’s always chicken noodle soup, but as you know, that’s not really my jam either.  You know what is?  This healthy, delicious white bean and kale soup.  It’s perfect for a chilly night.  There’s nothing particularly special about it except that it’s light, flavorful, brothy, healthy, and super freakin’ awesome!

INGREDIENTS

6 cups vegetable broth
2 Tbsp olive oil
1 large onion (finely chopped)
4 cloves garlic (grated)
1 bunch Kale, stems removed, and chopped
2 cans (2 cups) cannellini beans (rinsed well)
8 oz mascarpone cheese
1 Tbsp lemon juice
2 Bay leaves
Salt & pepper

DIRECTIONS

• Heat olive oil in a large pot over medium heat, add onion and garlic.  Cook for about 5 minutes, stirring occasionally, until softened. 

• Add the broth and bring to a slow boil. 

• Add the cannellini beans and the rest of the broth. Add salt & pepper to taste.  Boil for 5-8 minutes (I test my beans to make sure they’re the texture I like - usually 6 minutes will do).

• Turn off heat and add mascarpone cheese, lemon juice and kale, until mixed in and the kale is wilted but still has a little crunch.