It’s a new year, and so far, it’s a cold one. Temperatures are expected to drop into the single digits in New York City, and snow is on it’s way. I am craving warmth and comfort, and this soup should fit the bill.
It’s low in fat and calories, and high in protein and nutrients, thanks to the white beans, tomatoes and baby kale.
White Bean Soup
Rinse 1 can (or box: kudos Whole Foods for your new BPA free packaging!) of cannelinni beans and put them in a pot with about 6 cups of vegetable or chicken stock, a few springs of fresh thyme, rosemary and a few sage leaves. Add 2 crushed garlic cloves, and simmer for about 30 minutes or so. Add one 26 oz. can or box of chopped tomatoes with their juice, and continue to cook for another 30 minutes, uncovered. Remove the herbs and garlic cloves, and add several handfuls of shredded baby kale. Cook another 15 minutes until the kale is softened. If at any point, the soup gets too thick, add more stock or water. Season to taste with salt and pepper. If you prefer a thick, smooth soup, you can puree it at this point.
When ready to serve, drizzle each bowl with olive oil, and sprinkle with Parmesan cheese. Enjoy!
photo: Glasshouse Images