Love to Everyone on this Soulful Sunday

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• ✿ღℓ σ √ ε ღ✿ܓ
• ╚═════ღ══╝ to everyone on this Soulful Sunday

Dreaming of the beach and sunshine and warmth

Ahhhhhhhhhhh that will make it much better

So cold and it's January winter weather here in Canada

http://www.fromgardentosoupbowl.com/green-lentil-soup-with-spinach.html

http://vimeo.com/115892128

A day in Seoul

Kale and White Bean Soup

I am not sure who to give credit to for this recipe but it looks like a good one to try

Ingredients:

½ pound kale, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
4 carrots, halved lengthwise and cut crosswise into 1/2-inch-thick slices
14 oz. canned white kidney beans (or ½ pound dried white beans)
2 chicken sausages, sliced 1/3-inch-thick (optional)
6 cups chicken stock or vegetable stock or water
1 bay leaf
½ tsp. finely chopped fresh rosemary
1 tsp. olive oil
Sea salt, black pepper

Heat oil in a heavy pot over medium heat. Add onion and cook, stirring occasionally, for 4 minutes.

Add garlic and cook for 1 minute. Add carrots, stock or water, bay leaf, salt, pepper, rosemary, bring to a boil and cook for 8 minutes.

Add sausages, if using, and cook for 2 minutes. Stir in kale, bring to simmer, and simmer until kale is tender, 12-15 minutes.

Add canned white beans and cook for the final 2 minutes. Discard bay leaf.

This soup is best if made 1 day ahead.

If you use dried beans, soak them in water to cover by 2 inches for at least 8 hours, cook them for about 50 minutes and add beans to the soup right after the garlic.