We had our first rain of the season yesterday and you know what that means–soup! I love making soup, mostly because it always tastes so good no matter what you throw in it. The best part about making a large pot of soup is eating the leftovers for lunch the next day after the flavors have had a chance to meld together even further overnight. Plus, there’s just something so homey and comforting about having a bowl of soup in the middle of the work day. It almost makes you feel like you’re not at work. Well,almost.
The inspiration for this soup was, you guessed it, our csa veggies. I soaked the beans overnight so the soup would cook quickly when I got home last night and basically just added all of the veggies that seemed like they would work together. Then, since we got kale this week, I decided to make some cheesy kale chips to sprinkle on top. Kale chips always surprise me because every time I eat them because somehow, I just expect them to taste horrible. But they never do! In fact, they’re pretty darn amazing. I usually bake them by just sprinkling a bit of olive oil and salt and pepper on them but this time, I added some nacho cheese popcorn seasoning from a local shop where my sister lives in Colorado. Perfect for a rainy night!
White Bean and Rainbow Chard Soup Recipe
1 small package white beans (pre-soaked)
1 32oz box reduced sodium vegetable broth
6 stalks celery, sliced
1/2 yellow onion, diced
5 large leaves rainbow chard, chopped
2 cloves garlic, minced
2 bay leaves
Salt, to taste
Pepper, to taste
Heat olive oil in a small frying pan over medium heat. Add onion, garlic, and celery and cook until onions are translucent, about 3 minutes.
Move mixture into a large pot. Add remaining ingredients, bring to a boil, then reduce and cover until beans are soft, about 1 hour.
Top with some cheesy kale, and enjoy!
Cheesy Kale Chips Recipe
6 large leaves kale, chopped
2 tablespoons nacho cheese seasoning
Pre-heat oven to 350 degrees.
Place chopped kale and nacho cheese seasoning in a small bowl. With your hands, mix until evenly combined.
Spread kale mixture out on large cookie sheet and place in oven. Cook until crispy but not burnt, about 10 minutes.