This is one of my favourite kinds of soup to make when I’m feeling like getting some extra greens in, and want something warm and cozy. You can add any vegetables you like to it, swap out the kale for spinach, and add a grain such as quinoa or rice, to make it heartier.
White Bean + Kale Soup, with Crispy Sage
- 15-20 sage leaves
- 2 tbsp olive oil
- 1 leek sliced, only using white and light green parts
- 3 cloves garlic, thinly sliced
- 1 can white beans
- 2 cups veggie stock
- 3 cups kale
- salt and pepper to taste
- chilli oil for garnish (optional)
- In a medium pot, over medium heat, pan fry some sage in olive oil until crispy (this will take just a few seconds). Remove from pot, sprinkle with some sea salt, and set aside.
- Add sliced leeks and garlic, and stir frequently until leeks start to soften. After leeks soften, add white beans and veggie stock. Bring to a boil.
- Crush some of the beans against the side of the pot to thicken the broth. Add about half of the crispy sage back into the pot. Let simmer another 10 minutes with the lid on.
- Add kale and mix all together. Cover and simmer until the kale is cooked through (this should only take a couple minutes). Serve with more crispy sage leaves, a drizzle of chilli oil, and some sourdough.