Kale and white bean soup
I made this for my husband and I on a cold winter day and it was the perfect remedy. I recommend using fresh white beans versus canned. I grew up with a mexican mother and she always made fresh beans by boiling them first. The smell on the stove brings me back to my childhood plus Ayurvedically, its better for your digestion. This process will take you longer to make so be prepared for that. You can plan ahead by boiling the beans first thing in the morning. Using homemade stock is also my preference. These small changes make a world of difference in flavor, digestion and nutrition.
INGREDIENTS
Cook Time: 30-45mins Makes 4 servings
1 bunch organic kale, cleansed with stems removed and chopped
1 quart (approx. 4 cups veggie or chicken stock, homemade if possible)
1 cup organic shredded chicken (optional)
1/2 cup organic carrots, peeled and chopped into 1 inch pieces
1/2 cup white cannellini beans, pre-boiled for approx 2-3 hours, till soft (Rancho Gordo brand)
1 whole clove of garlic, peeled and diced
1/4 cup shallot, peeled and chopped
1 tbsp ghee
1 1/2 tsp grounding or digestive spice blend (coriander powder, cumin powder, fennel powder, turmeric powder)
salt and pepper
Garnish with lemon or lime wedge, fresh herbs (parsley, thyme, rosemary) and grated parmesan
Directions
In a medium pot add beans and cover with filtered water approx 3 inches above the beans. Just add more water when it reduces. Bring to boil, reduce heat to low and simmer for approx 2-3 hours till soft. Rinse and drain. Set aside in a bowl.
Using a medium-large pot, place on the stove and turn to medium heat. Allow the pot to get warm before adding the ghee, spice blend, garlic and shallot. Sauté for 5 mins till browned then add the chicken (optional) and carrots. Add veggie or chicken stock. Bring to boil, then reduce heat to low.
Add cooked beans and kale. Stir together. Add water if you want to adjust the ratio. Now is the time to season with salt and pepper as desired. Once the kale has wilted and the carrots are soft the soup is ready to serve.
Serve hot with garnish and fresh toasted bread with ghee.