White Bean and Kale Soup. Vegan. GF.

White Bean and Kale Soup. Vegan. GF.
White Bean and Kale Soup. Vegan. GF.

Okay does anyone else feel like October is flying by?  We actually had a few snowflakes yesterday… but wait?!  I was just wearing shorts on my run a few days ago and yesterday I was bundled up wearing winter running gear with two layers of gloves.  Wow.  Okay.  I don’t want to complain about the weather or the seasons.  I love fall and know that it brings some wicked cold days interspersed with lovely fall afternoons.  Embrace the moment we’re in. It’s a constant reminder.

In the spirit of fall… I soaked some white beans on Friday night thinking it would be a lovely Saturday soup that could simmer all day.  Worked out perfectly and it was even better on Sunday as a leftover for footwall watching.  I’m a huge soup fan especially on really chilly days.  Plus having leftovers makes for super easy lunches or quick dinner ideas.  Beans are an excellent source of protein (perfect for vegans) and so is kale. The number one question every vegan gets on the planet…
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Ingredients:

1 cup of small white beans (soaked for 24 hours)
4 cups of water
Drizzle of olive oil
1 yellow onion, minced
4 cloves of garlic, peeled and finely chopped
1 – 28 oz can of fire roasted diced tomatoes
4 cup container of vegetable broth – low sodium, organic
5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped)
1 handful of fresh parsley or 2 tablespoons of dried
1 tablespoon of fresh oregano or 1 tsp of dried
1 teaspoon smoked paprika
Salt and pepper

Directions:

Soak your beans in cold water overnight.  Then drain and rinse well.  Discard any bad beans that you find.

In a large Dutch oven, add the olive oil and get that nice and hot.  Add your onions and cook for 4-6 minutes stirring frequently.  Then add your garlic and cook for about 1 minute. Then add your remaining ingredients.  Add your beans back to the soup.  Bring to a rapid boil then turn it down to a low simmer.  Cover and let simmer.  Before serving, taste test to add salt and pepper.  Super easy and even better as leftovers. Top with dried or fresh parsley flakes before serving.  Great with a crusty bread or your favorite crackers.
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fitness_update
Wrapped up last week with 56 miles, 2 days of strength and one day of swimming. I slept 11 hours Friday night… I guess I was tired.  Ha.  My training week starts on Sunday so let’s start there for my recap:

Sunday: 12 outdoor miles (4 of his 7 with my husband) and then 8 solo.  It was 38 degrees.  Brrr!
And this 360 reflective jacket is back for super dark, cold solo morning runs…
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Monday: 5 treadmill miles/1 mile walk/weights/core

What’s your favorite soup now that we’re in the cooler days of fall?

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— Knead to Cook

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2 Comments

  1. Your soup looks so warming and delicious. It’s funny- I used to eat those rice crackers all the time but I haven’t had them in so long…. your pictures made me crave them! I’ll have to pick them up tomorrow 🙂 It’s funny how we forget about foods sometimes.