Even thought the weather is still really warm where I live, I am trying to cook as much cool weather food as possible. It somehow temporarily tricks my brain into thinking it's actually autumn outside. Then I go outdoors and reality sets in. Sigh...first world problems indeed.
I have been wanting to try a kale and white bean soup for a while, and finally got around to it. I chose to add rice to it to make it a bit more hearty, and by doing so it really thickened it up and made it more of a porridge/stew consistency. Regardless it is really good, and packed full of flavor and nutrients.
Kale + White Bean Stew, serves 8
10 oz. kale (about 5 c., but I bought a bag at TJ's), de-stemmed + chopped 3 c. cannelini beans (white kidney beans), drained + rinsed 1 c. brown rice, cooked 1 medium white onion, diced 32 oz. (4 c.) low sodium vegetable broth 3 cloves garlic, sliced 1/2 tsp. turmeric 1/2 tsp. sea salt 1/2 tsp. cumin 1 bay leaf 1 c. water, not pictured
In a medium to large sized stock pot, start by sauteing the onion and garlic in a small bit of olive oil on medium heat until translucent. Stir in all spices except bay leaf, followed by vegetable broth and water. Continue to add remaining ingredients, and place a lid on it. Once you see the kale is wilted, bring the pot down to a simmer for about 20 minutes.
Normally I like my soups with a lot of broth, but I really enjoyed how hearty and filling this meal is. Plus, it is very nutrient dense! Enjoy!