If you need a reset after the countless cookies, pies, cakes, and who knows what else you ate over the holidays, this Pinto Bean & Kale Soup is for you!
The soup takes less than 30 minutes to make and is full of flavor, vitamins, color, and still fits the comfort food label. I used defrosted pinto beans from Camellia beans I cooked in my pressure cooker and defrosted chicken broth. If you want to make this soup vegetarian, substitute vegetable broth. For a vegan version, leave out sharp cheddar.
RESET: Pinto Bean & Kale Soup
Ingredients
2 teaspoons olive oil
1 small onion, diced
3 carrots, diced (no need to peel)
3 celery ribs, peeled, diced
2 garlic cloves, chopped
salt & red pepper flakes to taste
4 cups chopped kale
2 cups cooked pinto beans
4-6 cups chicken broth (depends on how thick you want the soup to be)
chopped parsley
sharp cheddar, shaved
toast
Directions
1. In a large soup pot, heat olive oil. Add onion, carrots, celery and garlic. Season with salt and red pepper flakes and saute for 10 minutes on medium heat.
2. Add kale. Saute for a few minutes until kale has wilted.
3. Add beans and chicken broth. Bring soup to a boil. Lower the heat and simmer for 10 minutes.
4. Serve topped with parsley and cheese and a side of toast.
This soup keeps well for days in the refrigerator and is great as leftovers.
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