To follow up the heat wave, mother nature doused us with some rain today. Thankfully the temperature fell with the rain drops so its feeling much more “normal” around here. With the fall weather comes some fall food, soup! I’m crazy for soup and although my life revolves around summer, soup makes the fall/winter months more bearable. Today I made Kale, white bean and potato soup (listen up vegetarians!) I used swiss chard instead of kale though, since it looked better at the grocery store.
This soup requires so few ingredients and takes practically no time at all. I always cut everything up first and then “assemble” as I go
Kale, White bean and Potato soup (I think I got this recipe from cookinglight but I couldn’t find it on their website)
1 T. olive oil
1 medium red onion sliced thinly
1 clove garlic chopped
4 c. low sodium vegetable broth
1 t. Sherry vinegar
1/2 t. salt
1/4 t. red pepper flakes (I use more cause I like it SPICY!)
1 c. canned white beans, drained and rinsed
1 c. diced carrots
2 c. all purpose potatoes, peeled and diced
2 c. Kale, stems removed and cut into thin ribbons (I used swiss chard)
Heat oil in a pan and saute onion and garlic until translucent. Add vegetable broth, vinegar, salt and red pepper flakes. Bring mixture to a boil. Add white beans, carrots, potatoes and kale. Return to a boil then reduce heat and simmer for 15 minutes or until vegetables are tender. Serve with a squeeze of fresh lemon!