So…..I was trying to cook healthy stuff and soups were at the top of the list. I love my cabbage soup recipe, but unfortunately, when I made this I did so because I had no cabbage at that moment. The soup ended up coming out great and I had enough to freeze for meal prep, but gave it all away. A perfect recipe for cold weather.
1 tbs olive oil
2 tbs shallots, minced
3 med carrots, peeled and sliced into ¼-½” disks
1 gallon water
1.5 tbs chicken bullion
½ tsp white pepper
1 c canned diced tomatoes in juice
3 c fresh Kale, chopped and stems removed
1-15 oz can canellini beans with liquid
1 tsp crushed red pepper
Heat a oil in a large pot over medium high heat. Add shallots and carrots. Sauté until shallots become tender and carrots have softened a bit. Add water, bullion and white pepper. Raise the temperature and boil for 20 minutes. Add tomatoes in juice and reduce heat to simmer for an additional 30 minutes. Add kale, beans in liquid and crushed red pepper. Stir and simmer an additional 30 minutes. Voila! This soup is great served with crisp bread crackers or hot crusty bread.