Eats: Bean & Veggie Soup

10:30 AM

Soup! It's what's for dinner! I swear, for as much as I love food, I could have soup every single day in the winter, and salads every day in the summer. I love meals loaded with veggies, and since we are in Polar Vortex Round Two, this was a great meal for us.

I made a HUGE batch, so you can always cut down on this, but, if you are like me and want to have enough for several meals for a week, this is perfect for that.

Get

2 tablespoons olive oil

1 yellow onion, chopped

3-4 cloves chopped garlic

2 bunches kale, chopped

10 cups water

6 veggie bouillon cubes

1 (15oz) can diced tomatoes

2 (15oz) cans cannellini beans, drained
6 white potatoes, peeled & cubed
3-4 carrots, peeled & chopped
1-2 bunches of celery, chopped
1 tablespoon Italian seasoning
Salt & Pepper to taste

*I also would normally put red pepper flakes to taste, but Liam was over and I wasn't sure if that would be too spicy for him.

Heat the oil in a large pot, then add the onion and garlic. Cook until soft. Stir in the kale, and cook until wilted. Stir in the rest of the ingredients, and simmer until potatoes are cooked through (about 25 minutes).

I made some cornbread to go with ours, because why the hell not. Soup!