Farm House Kitchen

This is when those jars of canned tomatoes/sauce from last summer really come in handy.   I was using sauce since that is what I have and it worked out wonderfully.  Actually, I thought it was almost a little too tomatoey, but delicious none the less.

A good glug of Olive Oil

1 or 2 Spring Onions, chopped

3 - 4 cloves Garlic, minced

3 - 4 Carrots, diced

1 bunch Kale, washed, and chopped. You can use the stems too, just chop them small

32 oz Eatwell Chicken Stock, you can easily substitute any good Vegetable Stock

Tomato Sauce -I used 2 pint jars of homemade, but you could use a 28 oz can of crushed tomatoes

1 can Beans, you can use a white bean, garbanzo, kidney whatever you like

Salt and Pepper to taste - I used Eatwell Rosemary Salt

1 Bay Leaf

Heat the olive oil in a heavy bottomed soup pot, over medium heat. Add the carrots, onion and garlic, cook stirring so the onion and garlic do not brown or burn.  When they are all softened a bit add the kale.  Mix well and cook until the kale has wilted. Add the beans, chicken stock, tomatoes, salt, pepper and bay leaf.  Cover and simmer on low until everything is cooked through and the flavor has developed. I used my Instant Pot, which I absolutely LOVE!! Because you can make a soup in 35 minutes that tastes like it has simmered on the stove all day.