Butter Beans with Leeks & Kale Soup
This Butter Beans with Leeks and Kale Soup is hearty, nutritious and full of flavor! It’s packed with plant-based protein, greens and savory sun dried tomatoes for a rich depth of flavor. Best of all, it’s simple to prepare making it perfect for busy weeknights or meatless Mondays!
Ingredients
- 1 leek white and green part thinly sliced, alternatively you can use sweet onion or scallions
- 1 cup sun-dried tomatoes chopped
- 3-4 garlic cloves minced
- 2 14 oz cans of butter beans drained
- 2 cups chopped Lacinato kale
- 3 tbsp olive oil
- 2 tsp salt
- black pepper to taste
- 1 tsp oregano
- pinch of chile flakes
Instructions
- In a large pot, start by sautéing the leeks in olive oil over medium heat for about 5 minutes.
- Add the garlic, sun-dried tomatoes and continue to stir until fragrant.
- Toss in the beans, season with salt and pepper, oregano and chili flakes and then cover with water. Cover and let simmer for 20 minutes.
- Uncover and add the chopped kale. Continue to cook for another 5 minutes.
- Optional step for creamier soup: If you want a creamy texture, blend one cup of soup until smooth and pour it back into the pot. Or, use an immersion blender to blend the soup just slightly.
- Serve piping hot with a side of crusty bread for that perfect dunking experience!
Video
Notes
Store the butter bean and leek soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months!
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