I love the density and smooth creaminess white beans lend to any type of dish.  When they are cooked well into a soup they begin to dissolve and meld into the broth creating a rich consistency without any added cream or fat component.  And Kale is just an overall super food which pairs beautifully with White Navy Beans.  I always make a huge batch and freeze to pull out for weekday lunches or a quick weekend meal when I don’t feel like cooking.

I usually have batches of beans frozen in my freezer in 4 cup portions.  In a previous post I have given instructions on how to batch cook beans from dried without soaking over night….it really is super easy.  The difference in taste and digestibility is definitely noticeable but not everyone is gong to cook their own beans.  Canned beans work great also, I just recommend using organic as they tend to process the beans with much less salt, minimal preservatives and the can is lined with a protective coating to keep the metal from leaching into the beans.  I keep many different varieties of organic canned beans in my pantry for when my freezer stock has run out.

White Bean & Kale Soup

4 cups cooked White Navy Beans (equals approx. 2 cans)

7 cups water

20 baby Potatoes quartered or 2 cups any other type of Potato cubed

1 Tsp. dried Thyme

2 large stalks Celery chopped

1 medium Yellow Onion chopped

3 cloves Garlic chopped

¼ cup Chives or the green tops of Green Onions chopped (optional)

1 large handful Kale chopped, approx. 2 cups

1 Tbsp. Coconut Oil

½ Tsp. Black Pepper

1 ½ Tsp. Sea Salt or to taste

In a medium sized pot saute the oil, onions, garlic and celery approx. 5 minutes.  Add in the remaining ingredients and bring to a boil.  Turn down the heat to a simmer, cover and cook for 15 minutes or until the potatoes are tender.  The longer this soup simmers the better it tastes.  I like to use a crock pot and let the soup cook all day on low which creates a thick and rich soup.


Love Jennifer xoxo