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
- 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.
