January usually means cold weather. I cannot think of a better meal in frigid weather than a steaming bowl of homemade soup! “Winter” for California this year has been quite strange… experiencing Santa Ana winds and 85-90 degree temps along with the horrible wild fires. In an effort to make believe it is winter I am making one of my favorite cozy meals, kale white bean soup.
This soup is simple, delicious and healthy. Whenever I make homemade soup, I make plenty of leftovers to freeze for future meals. Who really wants to eat salty canned soup naked of nutrition? Freeze your own :).
- 2 chicken breasts, chopped
- 2 c cherry tomatoes, chopped
- 2 c mushrooms, chopped
- 2 c carrots, chopped
- 3 c kale, chopped
- 1 can white beans, rinsed
- 1 box low sodium vegetable brooth
- 1 shallot, chopped
- 1 tbsp minced garlic
- 3 cubes frozen basil (Dorot)
- 1 tbsp thyme
- 1-2 tsp red chili flakes (optional)
- 2 tbsp olive oil
- In a large pot heat minced garlic, shallot, basil, chili pepper, thyme, and olive oil to medium for 3-5 minutes; stirring thoroughly.
- Add mushrooms, tomatoes, carrots, and chicken to pot. Cook 10-12 minutes on medium, stirring occasionally. We want the chicken to be mostly cooked and the carrots to begin to soften. Add more olive oil if necessary (everything should be coated, nothing should stick).
- Add vegetable broth. Simmer covered on medium low for 2o minutes. Stir occasionally.
- Stir in kale. Cover and simmer another 20 minutes.
- Add white beans. Cover and simmer a final 20 minutes.