Ingredients:
2 tbls olive oil
1 sweet onion, diced
1 cup of carrot, diced
1 cup celery, diced
6 cloves of garlic, minced
1 Parmesan rind
3 cans of white beans
6 cups of broth (chicken or vegetable)
1 head of kale; rinsed, removed from stems and coarsely chopped
5 ounces of baby spinach
salt and pepper to taste
Optional for topping, Parmesan and/or red pepper flakes.
Instructions:
Heat oil in a stock pot over medium heat
Stir in onions, carrots, celery, garlic and salt/pepper
Cook until softened
Add in the Parmesan rind, 2 cans of the beans, and broth, bring to a boil
Mash the third can of beans and add into the mixture
Simmer for 20 minutes
Add in kale and spinach, cook for 5-10 more minutes
Season to taste with salt and pepper
Serve with optional toppings of red pepper flakes and Parmesan and enjoy!
I ate this soup for lunch and dinner for a few days after gallbladder removal surgery.
Valerie is a full-time RV’r. She has her degree in Hospitality, Travel, and Tourism. She loves to travel with her husband and 2 dogs. She would love to answer any questions and can be reached at owner@worklesscampmore.com