What's For Dinner: Bean, Kale, and Spinach Soup

Monday nights are the worst for me.  Coming off the weekend and back into the hectic work-week leaves me less than creative when it comes to making a Monday night dinner.  This is why I usually love to make soups on Monday nights.  Soups are easy, satisfying, and when you use ingredients like beans, kale, and spinach, soups are healthy and guilt-free, too!

I tried this recipe for the first time last week, and it was such a hit with the family that I had to share it with you, too.  It's an easy recipe that you can put together quickly after work and maybe even have time to sit down for a few minutes while it cooks.  HAHA who am I kidding?  No parents ever have a minute to sit down.  Sorry for the false alarm there, folks.  But, my soup recipe is still awesome - and bonus points if you have the patience to let your children of the corn help.  Check it out:

Ingredients

• 2 tablespoons of olive oil
• 1 yellow onion, diced
• 2 stalks of celery, diced
• 1 large carrot, peeled and diced
• 1 large parsnip, peeled and diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 2 tsp minced garlic
• 2 bay leaves
• 1 tsp garlic powder
• Kosher salt and pepper to taste
• 32 ounces of chicken stock (or broth, either will work - you could also use vegetable stock)
• 2 cans (approx. 14 oz. each) of cannellini beans, drained and rinsed
• 1 can (approx. 14 oz.) of diced tomatoes with juices
• 1 1/2 c. baby spinach
• 1 1/2 c. baby kale
• 1 tablespoon of white vinegar

Instructions

1.  In a large stockpot, heat olive oil over medium-high heat.  Once hot, add onion, celery, carrot, parsnip, zucchini, and squash.  Cook for about 5 minutes or until the onions are translucent.

2.  Add the garlic and cook for another minute.  Then add the bay leaves, garlic powder, salt, and pepper.  Stir to combine.

3.  Slowly add the broth, beans, and tomatoes.  Stir to combine and bring to a boil.

4.  Add the spinach and kale.  Stir to combine, cover, and simmer for at least 15-20 minutes.  (Mine simmered for about 30 minutes because World War III broke out in my living room over a half-eaten yellow crayon).

5.  [Optional] for a smoother soup, use an immersion blender at this point to puree some (or all) of the soup.  I pureed about half of the vegetables and left the remaining vegetables for a chunkier texture.

6.  Add the vinegar.  Stir to combine and taste - feel free to add more of the seasonings to taste at this point.

Unfortunately, I did not capture a photo of the final finished product - but the above photo is close enough.  This is because my younger kernel angel was trying to beat the dog with a rubber Mike Wazowski doll and my older one asked me 5,408 times if he could take my order because he was the waiter at the restaurant.  The saddest part?  Mike Wazowski ultimately lost a foot and I provided my dinner order to the "waiter" 5,408 times.