This hearty winter classic can’t be beat. Kale is packed with antioxidants to fight off colds while white beans fill you up with good protein! It’s a complete meal and extremely inexpensive. Serve this soup with some hot crusty bread and curl up by the fire.

Serves 4

1 pound kale, stems (and veins, if desired) removed

2 tablespoons olive oil

1 onion, chopped

2 cans cannellini beans, (14.5 ounces each), drained and rinsed

4 cups water

2 cups chicken or vegetable stock, preferably low sodium

Salt and pepper

Grated Parmesan cheese, (optional)

Cut kale leaves into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.

Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

Ladle soup into bowls and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
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