12 Feb Kale Broccoli White Bean Soup (February 2016)

This is another “what’s in the pantry?” creation. At a loss as to what to make for dinner, I somewhat wearily opened the fridge to find one small bunch of broccoli and a nice bunch of kale threatening to spoil if not used soon. I then dipped in to my still rather large stock of canned beans. Using the beans not only frees up space in my crowded pantry but adds an economical boost of protein and fibre. White beans can also lend a nice creaminess to soups when blended without relying on dairy products – win win!

This didn’t take long to make, and feedback was favourable enough to share with you. I hope you enjoy.

Kale, Broccoli, White Bean Soup
1 bunch broccoli – chopped stems included (approx 3 cups)
1 bunch kale – chopped stems included (approx 6 cups)
1 good sized onion – chopped (approx 2 cups)
2 cloves garlic – chopped
1 – 2 tablespoons coconut oil
1/2 teaspoon each of cumin, coriander, salt
4 cups vegetable stock
2 tablespoon tahini
1 cup navy beans – rinsed and drained (I like Eden Organic)
Saute onion in coconut oil until softened. Add garlic, kale, broccoli and spices. Stir until fragrant and kale has wilted. Add stock and beans and bring to a boil. Lower heat and simmer for 20 minutes or until ready to eat. Before serving, add tahini and blend using an immersion blender. Done!