Hello there! It's still winter, even though it's not very cold where I live. The wonderful snow we got the first week of January was gone in a matter of days. We actually had temperatures in the 60s just days after the snowfall and days when it didn't get above freezing. Crazy southern weather! The poor snow didn't have a chance. Even so, it's technically still winter and it's cold in many parts of the world, so here's a nice, hearty soup recipe for those who need a bit of warming up.
White Bean, Tomato and Kale Soup
2 cans (15 oz. each) navy beans, drained and rinsed
1 can (28 oz.) crushed tomato
6 cups vegetable broth (if you avoid gluten, look for gluten-free on the label)
2 tablespoons olive or avocado oil
1 bunch kale, stems removed and torn into bite-sized pieces (about 7 cups)
1 small to medium yellow onion, diced
3 carrots, peeled and sliced
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup gluten-free (or regular) elbow macaroni
1) Heat oil in large pot over medium heat. Add onion and saute for 5 minutes. Add carrot, garlic, oregano, salt and pepper and saute for another 5 to 8 minutes. Add kale and cook, stirring, until it begins to wilt, about 5 minutes.
2) Add the tomato puree, vegetable broth, beans and red pepper flakes. Bring to boil.
3) Reduce heat to a simmer and cook an additional 10 to 15 minutes. Meanwhile, in a separate pot, boil water and cook elbow macaroni according to package directions. Drain pasta, add it to the soup and serve.