Garlic, Kale & White Bean Soup

Simple, frugal, and endlessly adaptable.

This soup starts with garlic, pepper flakes and olive oil sizzling in the pan — sharp, alive, promising. Then beans, steady and comforting. Then kale, hearty and green. It just flows just as the evening goes and I am reminded that life keeps growing even as the days get shorter.

"Some nights I want food that feels like a blanket."

Here’s how to make it — simple, frugal, and endlessly adaptable.

Garlic, Kale & White Bean Soup

Cost about $10. Serves 4 generously. Ingredients

• 2 tablespoons olive oil

• 1/4 teaspoon of red pepper flakes (or to your liking)

• 4 cloves garlic, smashed and chopped

• 1 can (15 oz) Cannelini white beans, rinsed

• 1 bunch kale, stems removed, chopped

• 6 cups water or vegetable broth

• Parmesan cheese topping or Salt and pepper, to taste

• Baguette, for serving

  
  

Directions

1. Sauteed olive oil, red pepper flakes and garlic till lightly toasted. Take care not to burn the garlic.

2. Add water or vegetable broth, Cannelini white beans and kale.

3. Bring to a soft boil. Soup is ready when kale is tender.

4. Get a little fancy with freshly grated Parmesan and toasted baguette for a warm, cozy evening alone or with company.

   
   

This soup is proof that frugal can still feel abundant. Garlic, beans, and greens — they’ve been feeding families for centuries, and they’ll keep feeding us well.

Pantry & Tools That Help

• A sharp chef’s knife makes chopping kale less of a wrestling match. I love the simplicity of the Bloomhouse brand. This non-toxic, eco-conscious brand plants a tree for every set of dishware sold.

• A sturdy multi-function soup pot is worth every penny — mine is thrifted, but here’s a similar one that holds the heat beautifully.

Warmly,

The Belly Good Life

A quiet space for unfussy recipes, thrift finds and little joys.

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