i make a lot of soup- kale and white bean soup

so in doing this "quick and dirty"  haha, I wrote it twice now in less than an hour!  re-cap I realized I make a lot of soup...at least once a week.  Why?  Because they are delicious, they make good leftovers, and it's cold...so until it warms up I most likely will continue to be making at least one type a week- you are warned.

Look at how pretty the rainbow kale is!

This is one of my favorite soups, the flavors in it are so warm (the curry) and deep, it's packed with nutrient dense vegetables (kale and sweet potatoes) with some protein (white beans) thrown in for good measure-  





Ingredients:

• 1 Tbs. olive oil
• 1 small onion, halved and thinly sliced (1 cup)
• 3 cups chopped kale
• 1 small garnet yam, peeled and diced (1 cup)
• 1 Tbs. smoked sweet paprika, plus more for garnish
• 1 Tbs. curry powder
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 2 15.5-oz. cans great Northern beans, drained and rinsed, divided
• 2 Tbs. red wine vinegar 

Directions

1. Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.
2. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant.
3. Add broth, and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and yam are tender. Purée 1 cup beans with 3/4 cup water in blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.

Source: VegetarianTimes

Enjoy!
xo
Andrea