White Bean and Kale Soup

Soup season continues and so does my soup adventure! This weeks soup is a white bean and kale soup, inspired by a rosemary white bean soup I came across on budget bites. I happened to have a small amount of white beans in my pantry so thought it was as good a time as any to trial a new soup recipe! Spoiler: I was not disappointed.

In my mind when I see “rosemary” I almost immediately think of sage. They are the perfect pair, only made better by some a sprig of thyme. The thyme missed this soup, because I didn’t have any, but the flavoring was still very wintery! I snuck a secret potato in there that really ups the heartiness and helps the soup stick around a little longer.

The flavor is basic but still tasty. Plus this soup was just super easy, I basically put everything in the pot and set it to boil. It doesn’t make a massive amount, about 3 – 4 servings, so I recommend either doubling it or eating it alongside soups/sammies!

Ingredients:

• 1/2 cup dry white beans
• 1/4 cup dry chickpeas
• 7 cups water
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tbsp. olive oil
• 1 small yellow onion, chopped
• 2 large garlic cloves, minced
• 1 tsp. dried sage
• 1 tsp. dried rosemary
• 1/2 tsp. marjoram
• 1 tsp. celery salt
• 1 russet potato
• 1/2 tsp. dijon mustard (optional)
• salt and pepper to taste

Instructions:

1. Set chickpeas and white beans out to soak the night before by combining with 3 cups water, baking soda, and salt
2. When ready to cook, heat olive oil in a medium sauce pan over medium-low heat. Add in onions with a healthy pinch of salt, cooking until translucent (about 5 minutes)
3. Stir in garlic and cook until fragrant (about 2 minutes)
4. Drain and rinse chickpeas thoroughly with cold water, add to pot along with herbs, celery salt, and pepper to taste.
5. Add in 4 cups of water and bring to a boil for 5 minutes, reduce to a high simmer for another until beans are soft ~ another 15 minutes
6. Once beans are softened grate in your russet potato. I used a very fine grater and it basically dissolved into the soup and helped it thicken up.
7. Allow the mixture to return to it’s high simmer/light boil for about 5 minutes, until the soup begins to thicken.
8. Once soup is thick, add in dijon mustard if using and adjust flavors to your liking! Serve along side your favorite crusty bread, salad, or sammie!

Enjoy!