White Kidney Beans & Kale Soup

We are inching closer to the Spring Equinox and I’ here for it! In the meantime this soup should keep you warm and cozy for the reminder of our winter days. With Sriracha and pepper flakes it is sure to help clear your sinuses.

Enjoy and remember to share!

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Serves: 4

Prep time: 10 minutes

Cook Time: 25 minutes

Ingredients

1 can White Kidney Beans, drained and rinsed

1 medium White Onion

2 large Carrots, diced

2 tbsp, Garlic, minced

2  cup Kale, chopped

3 tbsp fresh Thyme, chopped

3 ½ cups Vegetable Broth

2 ½ tbsp Olive Oil

2 ½  tbsp Sriracha

2 tbsp Italian Seasoning

2 tbsp Red Pepper Flakes

Salt to taste

Instructions

1. Heat oil and sauté onions, garlic, celery and carrots until fragrant, 4-5 minutes.

2. Transfer beans and add vegetable stock and seasonings, stir and bring to a boil.

3. *Reduce heat medium and using an immersion hand blender, carefully blend some of the soup.

4. Cook uncovered for 15 minutes. Add the chopped kale, mix and simmer for an additional 5 minutes.

5. Allow to cool for 5-6 minutes, then serve.

Note(*):

You can remove a ladle full of the bean soup and transfer to a blender. Blend until smooth then add the it back into the soup and mix. This adds more creaminess to the soup. If you really like it super spicy try adding more Sriracha or your favorite hot sauce.