Kale and White Bean Soup

After a great birthday brunch at The Roosevelt with the ladies for Melissa’s (aka proprietor of Kitchen Thyme) birthday, we decided to check out Sub Rosa Bakery across the street.

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Polenta Bread

I know I have mentioned this before, but one of my first restaurant jobs was in a bakery (Christy’s, which occupied the space that is now Galaxy Diner) so this has been on my list to visit.

The pastries looked scrumptious, and I had to get a Seeded Twist, along with a loaf of Polenta Bread. While i was standing in line, I turned to Amanda (go check out her blog, Into It) and said ” I am making Kale and White Bean soup now!”. Proving again, even after a full brunch, I am always thinking about food.

Kale and White Bean Soup 

(adapted from quite a few recipes)

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extra-virgin olive oil for sautéing

1  diced yellow onion

2-3 carrots  peeled and sliced

4 large garlic cloves, roughly chopped

salt and pepper

1/2 tablespoon italian seasoning

red chili flakes (optional)

1 (32 ounce) box low-sodium vegetable broth

4 cups packed chopped kale (I used lacinato kale)

1 (14.5 ounce) can  diced tomatoes (fire roasted were on sale so I used those)

grated Parmesan for serving  (unless you are keeping it vegan)

1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed

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In a large saucepan, heat olive oil saute onion and carrots for about 3-4 minutes, add garlic, salt, peeper, Italian seasoning and chile flakes (if using), cook 3 minutes longer.

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Add chopped kale, tomatoes and broth, stir and cover. Cook 15-20 minutes or until kale is tender. Add cannellini beans. Serve hot with crusty bread

 

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