Kale Bean Soup

Caitlin Morath  

Ingredients:

• 1 onion, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons olive oil
• 6 bullion cubes (chicken or vegetable)
• 8 cups of water
• 1 bunch of kale: cleaned, stems removed and chopped
• 1 (15oz) can diced tomatoes
• 6 potatoes, peeled and cubed
• 1 (15 oz) can white beans
• 1 (8 oz) can of corn
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• 1 tablespoon dried basil
• Salt and pepper to taste

Instructions:

1. Heat oil on stove in large pot over medium heat
2. Add onion and garlic to oil. Cook until soft (3-4 mins)
3. Stir in Kale and 1 cup of water. Cook until wilted (about 2 mins)
4. Stir in remaining 7 cups of water and bullion cubes
5. Add all remaining ingredients
6. Simmer soup on medium heat for about 25 min or until potatoes can be easily pierced with a fork

Serving suggestion: Cooked pasta or quinoa can be added to the soup when serving