We had such a great Labor Day weekend. We’re able to sneak away for a long weekend together….. plus one cute little puppy!
While we were away, there was a beautiful farm market we we’re able to visit. I’m not kidding when I say I think some of the farmers staged they’re set ups. The veggies just looked so beautifully arranged, they just look like a work of art.
Even Cutie found something of interest! But looking at fall veggies, such as sweet potatoes
Carrots…. Makes me think of soups, and this soup is awesome. It’s great for a Meatless Monday or resetting after going away for the weekend and eating way tooooo many good things while you were gone. It’s really simple and comes together quickly.
Start with celery, onions and carrots
Saute for a few minutes, add garlic, then kale, a little crushed red pepper & nutmeg
Chicken broth, reserving a cup
Meanwhile blend up the remaining chicken broth and one can of the beans, add remaining cans of beans then the chicken broth & bean mixture, which will thicken up the soup, add salt pepper, nutmeg and thyme, then serve.
Two Bean & Kale Soup
3 TBSP olive oil
1 small onion, chopped
2 carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
4 cups of chicken broth, divided
1 large bunch of kale
2 15 oz cans cannellini beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed
1 TBSP apple cider vinegar
1 tsp. nutmeg
1 TBSP fresh thyme of 1 tsp. dried thyme
salt & pepper
In a large pot, heat olive oil over medium heat, add onion, carrots and celery, saute for 6 minutes or until they start to soften. Then stir in garlic and saute for 1 minute, then add 3 cups of chicken broth and kale. Bring to a boil, cover, reduce heat and simmer 5 minutes. Put one can of the cannellini beans in a blender or food processor with remaining cup of broth and process until smooth. Add puree, remain cannellini beans, black beans, salt, pepper, and nutmeg to soup. Bring to a boil, reduce & simmer for 5 minutes. Stir in thyme, vinegar and taste for seasoning.