Simple Pumpkin, White Bean and Kale Soup

 

 

 

 

 

 

 

This soup is incredibly easy to make, especially if you have left over pumpkin purée from Thanksgiving!

Ingredients:

2 cups water
1 cube vegetable bouillon (salted) – I used Rapunzel Organic Vegetable Bouillon with Sea Salt.
15oz white beans like Eden Organics canellini beans, rinsed and drained or the equivalent in cooked beans
2 cups pumpkin purée
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon thyme
large handful of kale

Directions:

1 Bring water and vegetable bouillon to a boil in a saucepan.
2 Add in pumpkin, beans, ginger, turmeric and thyme. Reduce flame and simmer for 20 minutes, stirring occasionally.
3 While soup is simmering, clean and make a chiffonade of the kale – approximately 1/4″ strips.
4 Stir in the kale (approximately 1 cup) and continue simmering for about 3-5 minutes, or until it softens.

Serve hot and enjoy!

No comments yet. You should be kind and add one!

Leave a Comment

What is 7 + 15 ?
Please leave these two fields as-is:
IMPORTANT! To be able to proceed, you need to solve the following simple math (so we know that you are a human) :-)

Allowed tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>