It is no secret that I love a good soup. These days, it gets harder and harder to spend hours in the house, waiting for a soup to taste like it’s been cooking all day. It is also not a secret that, when I can, I like a good shortcut. My spoiled family loves the taste of a slow cooked soup and if the time is there, that is what I give them.
Fortunately, with the aid of modern technology and the beauty of canned foods, slow cooked flavor is only a pantry staple away.
We just returned from a weekend away and as I always do, I feel like a slug who ate too much and have an overwhelming feeling of guilt. That might just be what I need every once in a while to remind me of the need to eat to fuel my body and not just a craving.
This soup is amazing. I was able to get everything in the pot in less than 10 minutes with some quick chopping. I let it simmer for about 30 minutes and truth be told, that gave me the chance to unload the dishwasher and get the table ready for dinner (and that means, clearing homework and toys off the table).
In a perfect world, I would have had hours to cook my own beans and boil and peel the tomatoes, but my world is less than perfect and other things take precedence (like brushing my teeth). So, in my world, canned beans and tomatoes are my ultimate shortcut. However, if you find yourself wandering aimlessly around looking for something to take up hours of your day, boil some beans. Sigh – I do love a good aimless day. On my next one, I’m boiling beans, for sure.
Okay, here it is, I hope you make it tonight!
- 2 Tablespoons olive oil
- ½ cup onion, chopped
- ½ cup celery, chopped
- 1 cup carrots, diced
- 1 , 14oz can white beans, drained and rinsed (it doesn't matter what kind)
- 1, 14 oz can red kidney beans, drained and rinsed
- 1, 14 oz can of diced tomatoes (feel free to use the one with added herbs - yummy)
- 4-5 cups of vegetable stock (or chicken stock if you aren't a vegetarian/vegan)
- 1 teaspoon dried oregano
- ½ teaspoon salt (more or less depending on the sodium content in your stock)
- 2 cups chopped kale
- Parmesan cheese for garnish (optional)
- In a medium or large dutch oven, heat olive oil over medium heat
- Add chopped onion, celery and carrots until soft
- Add all beans, tomatoes, and stock
- Add oregano and salt
- Turn heat to low and simmer for 30 minutes
- Add chopped kale and stir to wilt
- Serve hot with optional parmesan cheese as garnish