With the cold weather upon us it’s time to cozy up with a warm bowl of soup. Soups are welcome all year long. But especially in the winter months when the temperatures drop do I crave them most. I love soups because they’re usually easy to make and extremely versatile. The soup I share with you today is no different. It’s also well-balanced and nutrient dense. All of this with full flavor from the delicate sweet leeks, bright lemon, deep earthy kale and mellow flavored beans equating to a high yum factor. Those are some of my favorite key words when it comes to soups and food in general.
Let’s start with the easy part. This soup took me all of 30 minutes to make. I was cuddled up with a bowl of soup and slice of bread to soak up the juices in no time at all. This to me is magic!
As for versatile, I was originally going to keep the ingredients extremely simple, and they still are, but I had carrots and celery on hand and threw those in for color and texture. If you don’t have any on hand omit them, or throw in a little extra if you like. I used leeks here (I love them so!), you can use an onion if you prefer or don’t have leeks easily available. For the herbs I had fresh oregano left over from the last recipe I shared, Chimichurri Nourish Bowl, and used that here. You can use a teaspoon or so of thyme, tarragon, rosemary, herbs de provence, lemon pepper, etc. Use what you have on hand or whatever is your favorite. I think any of these will do wonderful in this soup. You may consider adding in 1/2 cup dried orzo to the pot for extra hardiness, just add an extra cup of water. I also highly recommend adding in some sliced sausage when you add in the kale. I added some to my leftovers and it amped up the yum factor a couple notches. Try using Fieldroast or Tofurkey. If this is something you eat occasionally by all means add it in. You won’t be disappointed! I think just about any of these sausage flavors will work, use your favorite. See what I mean, lots of versatility here. It gives you the ability to keep it fresh and new!
Well-balanced and nutrient dense, this soup has you covered! It’s filled with healthy, whole foods to keep happy and nourished.
When using leeks, use only the white and pale green parts. Don’t forget to rinse them under cool running water to remove any dirt and debris that has collected in between the layers, usually it’s just the outer layers that need special attention. Here is a nice tutorial on How To Clean Leeks.
One pot, 30 minutes…
You’ll be cuddled up and cozy, nourished and well feed!
LEMONY KALE, LEEK + WHITE BEAN SOUP
- 1 tablespoon olive oil or 3 – 4 tablespoons water for water saute
- 3 leeks, thinly sliced (white & pale green parts only)
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
- pinch of red pepper flakes
- 6 – 7 cups vegetable broth or combo of water & broth
- 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
- 1 bunch kale (lacinato or curly), middle stem removed and julienned
- 2 lemons, juice of
- mineral salt & fresh cracked pepper to taste
- chopped parsley, to serve
In a large pot or dutch oven, heat oil or water over medium heat, add leeks, carrots and celery and saute about 5 minutes (leeks should be softened and wilted). Add garlic, saute 1 minute more. Add herb of choice and red pepper flakes, cook until fragrant, about 1 min. Add liquids and beans, bring to a slight boil, add kale, turn down heat to low and cook until kale softens and wilts. Add lemon juice and salt & pepper to taste. Add extra water/broth as needed.
That’s it! :)
Serve with a sprinkle of parsley and squeeze of lemon. A light dusting of Almond Parmeasan would be a nice touch too. Pair with your favorite crusty bread to soak up the juices.
Serves 4 – 6.
Add in 1/2 cup of orzo before bringing to a boil, cook soup at least 10 minutes on medium before adding the kale. Add an extra cup of water if needed.
Use 1 onion in place of the leeks if needed. Dice onion and cook same as the leeks in this recipe.
Use baby kale in the tub (5 oz.) if you prefer.