I know we live in Florida, but it's still Fall ya'll! So we must do Fall things. Like making homemade soups, burning yummy smelling candles and looking through holiday decorating and baking magazines. Oh... That makes me very very happy!
This is a super fast and very easy recipe!
Ingredients
4 Tbsp. olive oil
1/2 of a large yellow onion, chopped
4 cups kale, chopped and stems removed
5 cups low~sodium chicken broth
1 can cannellini beans, rinsed and drained
Directions
Heat olive oil in large cast iron skillet over medium heat. You can also use a large pot if you don't have a cast iron skillet.
Add your chopped onion and sauté until tender.
Add your kale, low~sodium chicken broth and simmer until the kale wilts.
Add your cannellini beans.
Then puree in blender or food processor. This is where you can taste and season to your liking with salt, pepper, your favorite seasoning blend or I used a touch of my Paula Dean's House Seasoning. If you think it's a bit too salty just add a little water. Easy Peasy!
Pour into bowls and garnish with pumpkin seeds.
Serves 4
Heat olive oil in large cast iron skillet over medium heat. You can also use a large pot if you don't have a cast iron skillet.
Add your chopped onion and sauté until tender.
Add your kale, low~sodium chicken broth and simmer until the kale wilts.
Add your cannellini beans.
Then puree in blender or food processor. This is where you can taste and season to your liking with salt, pepper, your favorite seasoning blend or I used a touch of my Paula Dean's House Seasoning. If you think it's a bit too salty just add a little water. Easy Peasy!
Pour into bowls and garnish with pumpkin seeds.
Serves 4
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Thank you so much for stopping by! Katie XoXo