Winter is getting closer and everybody starts talking about kale and putting it in recipes, right? They have a point, since kale is in season now and it is the least bitter when grown in cold temperatures.
And, as I am a bit of a nerd when it comes to nutrition, I went ahead and checked that kale has some amazing amounts of vitamin K, A and C. If you make this soup and eat it and then want to feel extra, especially good about doing it, have a look at this link. It explains a lot about the benefits of kale. World’s Healthiest Foods – Kale
The beans aren’t just a filler either, I used lima beans and found some awesome info about them on that website. Have a look for some info on whatever beans you use.
This is a recipe for a hearty, warming autumn soup. Even though it does not contain meat, it leaves your belly satisfied and full.
This amount serves 4.
2 Tbsp olive oil
1 onion, finely diced (I use a food processor)
2 cloves of garlic, minced
3 potatoes, peeled and cubed
1 carrot, cut lengthwise and then chopped
1 vegetable stock cube
2 celery stalks, chopped
1 tsp Herbes de Provence
1 tsp marjoram (use oregano if you have no marjoram)
1/2 tsp salt
1 can white beans (lima/haricot/navy, whatever is easiest to get)
2 cups kale, finely chopped
1 1/2 liter water form the kettle
salt & pepper to taste
In a pot, heat the olive oil and add onion and garlic. Let cook for a couple of minutes until the onions soften.
Add the cubed potatoes and carrots. Stir to coat with oil and continue cooking for another 5 minutes.
Pour the water in and follow with celery, herbs and bring into a rolling boil. Cook for 15 minutes or until the potatoes are almost ready.
Add kale and drained and rinsed beans and cook for 5 more minutes, just enough for all the flavours to blend.
Check the taste and add more salt if needed. Season with freshly ground pepper.
Delicious served with rolls.
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