1 (15 ounce) can white beans (cannellini) drained and rinsed
1 quart vegetable broth
1 cup water
1 (12 oz. bag) frozen peas
Optional garnish- Grated Parmesan cheese and a squeeze of fresh lemon
Instructions
Heat oil in a deep pot over medium high heat. Add onions, cover and cook 5 minutes, stirring occasionally. Add garlic.
Add bay leaves, thyme, rosemary, and chili flake. Season with salt and pepper. Add beans, water and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Add kale and frozen peas and cook, covered until kale is wilted. About 5 minutes. Serve topped with grated cheese and a squeeze of lemon.
Originally Submitted
10/13/2010
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