Garlicky White Bean and Kale Soup

~Adapted from "My New Roots" webpage~

 

Garlicky White Bean & Kale StewServes 6-8

 Ingredients:
Spoonful of coconut oil
4 medium leeks
10-12 cloves garlic
 2 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
4-5 cups cooked white beans (lima, butter, navy, cannelini…)
4 cups packed shredded kale leaves
 4 cups vegetable broth (+2 more cups optionally)
 1 can (28 oz.) organic whole tomatoes
Cold-pressed olive oil to garnish


Directions:
1. Heat oil in a large stockpot. Slice leeks and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the leeks have softened, then add sliced garlic. If the pot becomes dry, add a little juice from the tinned tomatoes.



2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.

Mine was a bit on the thicker side of things so if you like a broth-y-er soup, I'd recommend adding a couple more cups of vegetable broth.