Kale and Bean Soup

It rained today.  Torrential downpours complete with thunder from 10am - 11am.  And it snowed/hailed in downtown Huntington Beach.  On the beach.  On the pier.  They got 1/2 inch.  Crazy.

No better day for soup.  This was a little random, thrown together with whatever I had in the fridge and pantry.  I had 1/4 head of leftover roasted cauliflower that went in.  You could of course use fresh or omit.  I also used pinto beans because that's what I had, but canellini beans would be good, too.

Kale and Bean Soup


Ingredients:

• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 cans beans, drained
• 1/4 head cauliflower, chopped
• 3 cups vegetable stock
• 3 cups water
• 1 large bunch kale, washed and chopped
• salt & pepper to taste
• juice of 1/2 lemon
• crumbled feta

Directions:

• In a heated soup pot over medium heat, add the coconut oil and sweat the onion.  Add the garlic and stir for 30 seconds.  Add the carrots.  
• Mash half the beans with a fork, then add all the beans to the pot.  Add the cauliflower, vegetable stock and water.
• Bring to a boil, then reduce to simmer.  Cook for about 15 minutes, uncovered, until the carrots and cauliflower soften.
• Add the kale.  Add salt & pepper to taste, as well as the lemon juice.
• Simmer for another 10 minutes or so.
• Serve hot, topped with crumbled feta.

I served it over brown rice and added some leftover roasted asparagus for garnish.