Don’t miss this hearty rendition similar to a classic chicken soup. Simply swap the protein to a large white bean of your choice (dry or canned) and watch as the flavors quickly come together in this warm and healthy dish that’s perfect for cool weather camping and stay-cation's alike.
- Bay Leaf
- 1 tablespoon Extra Virgin Olive Oil
- 6 Garlic clove, minced
- 2 medium onions, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 2 16oz cans of large white beans or 32 oz of dried Royal Carona or Cannellini
- 6 cups of vegetable broth
- ½ pound of kale, chopped, stems removed
If using dry beans, soak them in water overnight. Be sure to completely submerge with plenty of room to spare. The beans will soak up a lot of liquid. Heat a medium pot with olive oil and garlic, then add dry beans and water. Cook over a low simmer until beans are soft and tender, approximately 2-3 hours depending on size. The larger the bean, the longer they will take to become tender.
To prepare the soup, heat olive oil in your Home & Camp Cookset or Al Dente stock pot over medium heat. First, add garlic, then onions, celery, carrots, and bay leaves, occasionally stirring until vegetables have softened and become semi-transparent. Season generously with coarse sea salt and pepper. Add soaked (or canned beans) without liquid and stir to combine with the veggies for 2-3 minutes. Then add 6 cups of vegetable broth and cook on a low simmer for 15-20 minutes. Make sure your beans are soft, tender, and seasoned. When you’re ready to move on, take the back of a wooden spoon and mash up half of the beans to slightly thicken the soup and add some variation in texture. Finally, add in chopped kale and allow to simmer for approximately 4-5 minutes. Serve topped with a drizzle of olive oil and crusty bread.