Winter just won’t quit! Just when you think spring is about to spring, a cold front moves through and puts a (literal) damper on things. But don’t let that bring you down — instead, use it as an opportunity to try those final soup recipes before cleaning the grill and making trips to ‘pick your own (insert delicious fruit name here)’ farms.
This is a super easy recipe that can be made a million ways to the moon. Pick a broth (I used veggie), add an assortment of vegetables, perhaps some ground sausage if you wanted some meat and voila! a delicious soup in a matter of minutes. I highly encourage you to take the extra few minutes to track down parmesan rinds. They add a lot of depth to the soup flavor.
I’m all about creating easy meals these days. We have amazing friends who have brought over meals, groceries, and even shipped snacks from up and down the East Coast. Thank you to everyone who has brought us food – we are very, very grateful! So in the event we’re between meal deliveries, easy soups like this are a huge win.
1 bag 14 bean soup mix (I got mine from Harris Teeter)
1 cup chopped dino kale
3 pieces parmesan rind (I’ve gotten parmesan rinds from Whole Foods or Fresh Market)
3 garlic cloves, diced
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced onion
2-32 oz cartons vegetable broth or stock
1/4 tsp. red pepper flakes
2 dried bay leaves
salt and pepper to taste
- Soak beans in water overnight. Rinse beans in colander and set aside.
- In a large soup pot, heat olive oil over medium heat. Add garlic and sautee until fragrant, about 30 seconds. Add onions, celery and carrots. Sautee for another 3-5 minutes. Add kale. Salt to taste
- Add in soaked and rinsed beans. Add broth, bay leaves and pepper flakes, then stir. Add salt and pepper to taste.
- Bring soup to a boil, then set on low simmer for 1 1/2 -2 hours, or until beans are fully cooked.