I am thankful for the rain as the garden has been dry and wanting of water from the skies, but c'mon - enough already.
I am hoping the weekend is dry as we have made some plans, so I guess I should really be saying bring it on now, but then please give us a break.
I made this Curly Kale and White Beans Soup over the weekend with what we had in the house as I wasn't feeling adventurous.
Its nothing special, yet variations of this Curly Kale and White Beans Soup has featured on many a blog and many a cookbook, but it made for a nice change from a smoother soup with its chunky vegetable and crinkly soft greens.
I am sharing this Curly Kale and White Bean Soup with Soups, Salads and Sammies hosted by Kahakai Kitchen; and No Croutons Required hosted by Lisa's Vegetarian Kitchen and Tinned Tomatoes.
Simple Curly Kale and White Beans Soup
Serves 4 generously
2 tablespoons olive oil
1 onion, finely minced
2 garlic cloves, crushed
2 carrot, half moon
1 fat leek, sliced
2 celery sticks, sliced
Sprig of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1 pint vegetable stock
100g kale, shredded
1 x 400g white beans, drained and rinsed
In a wide pan, heat oil, then stir in the onion and garlic and saute until translucent.
Then stir in the leeks, carrots and celery and cook for 10 minutes or until beginning to soften, before stirring in the thyme and bay leaf.
Cook for a couple of minutes, before stirring in the kale and stock.
Bring to the boil , then reduce heat and allow to simmer and cook until the kale is soft.
Finally stir in the beans, taste and adjust seasoning.
Simmer for a few more minutes for the beans to warm through.
Serve when ready to eat.