White Bean and Kale Soup
Today is the first day the sun’s been out here in New York City since Saturday. It’s a miracle!
You know what else is a little bit of a Christmas miracle? …I’ve got a brand new molar.
I know, I know—that makes me sound like a total hick. Before you write me off, just give me a minute to explain this strange situation…
When I was 21, I had a root canal that fractured, which meant I had to get the second-to-last molar on the bottom left side of my mouth pulled out. Ouch!
It takes a pretty long time to go through the whole process. You have to let the space heal, get mouth surgery to prep the spot for a new tooth, let the spot heal, make a mold for a new tooth, you get the idea. But, finally, after nearly six long years, I have a new tooth!
I told my dentist it’s the prettiest molar I’ve ever seen. You think I’m kidding? Try having an empty space in your mouth for that long! Hehe
Anyway, the point of my [TMI] story is that between the gloomy weather and a numb mouth, I’ve had a lot of soup this week. And a delicious soup to boot.
I had some leftover spicy chicken sausage sitting in my fridge and had a craving for some greens (to counteract all that holiday-induced sugar?!), so I decided to whip up a quick white bean and kale soup the other night.
Despite being low in both calories and fat, this soup fills you up thanks to the hearty beans and greens. And those red pepper flakes? Don’t leave ‘em out—they give the soup the perfect hint of heat.
Give this soup a try, if only to try to counteract all those cookies you’re probably eating this week!
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon crushed red-pepper flakes
- 1 can white beans
- 5½ cups reduced-sodium chicken broth
- 1 bunch kale, stemmed and torn into bite-sized pieces
- 8 ounces spicy chicken sausage, cut into bite-sized pieces
- In a large pot, heat oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, approximately 1 minute.
- Add white beans and broth and bring to a boil. Reduce heat and simmer until 5 minutes.
- Puree half the soup in a blender and return to the pot. Add kale and sausage. Simmer until kale is wilted, approximately 10 minutes.