Kale, Brown Rice, and White Bean Soup

Soup is one of our staple meals during the cold weather months. I love making it because the possibilities are endless for different types. I prefer simple recipes with ingredients we usually have stocked in our pantry and garden, so if there is a week we cannot make it to the grocery store, we still can make the recipes we have tried and love to get us through.

We made this on Saturday night, and sealed up the leftovers in mason jars for lunch on Sunday. Oh…that’s the other great thing about soup, it’s almost always better the next day, so pull out your big pot. 😉

We topped this soup with parmesan cheese, and served it alongside a hunk rustic garlic bread. Hope you enjoy it!

Kale, Brown Rice, and White Bean Soup

Ingredients

2 tablespoons olive oil

1 tablespoon butter

4 cloves garlic, chopped

2 stalks celery, sliced

1 large onion, chopped

kosher salt and black pepper

2 15.5-ounce cans cannellini beans, rinsed

1 cup brown rice

4 cups of chicken stock

4 cups of water

1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

1 sprig of fresh rosemary

1/2 cup shaved Parmesan

1 loaf of your favorite bread, warmed

Directions:

Heat oil and butter in a large pot over medium-high heat.Add the garlic, celery, onion, stirring occasionally, until tender, 4 to 6 minutes.

Add rice, kale, rosemary, 4 cups water, 4 cups of chicken stock. Cover and bring to a boil.

Reduce heat and simmer until the rice is cooked and kale is tender, 20 minutes. Season with salt and pepper to taste.

Remove the rosemary sprig. Add the beans stir, allowing the beans to heat through, about 2 minutes. Sprinkle with the shaved Parmesan before serving. Serve with bread.