Recipe Refuge

My mother called to confirm that she has cancer. It’s highly treatable—so do not fret. But this leads to many things. One being a trip to a bookstore, because that’s where I like to go for safety and the other was in a bowl of soup (and an apple pie).

Kale and White Bean Soup

Butter
1 Yellow Onion
3 large Carrots
1 stalk Celery
2 cloves Garlic, minced
32 + oz Chicken Stock
4 cans Rinsed "White Beans", rinced
2 Bunches of Kale, cut into 1/2" pieces
1 Bay Leaf
1 sprig of Rosemary
2 sprigs of Thyme
S & P tt (to taste)

Cut the Onion, Carrot and Celery to appropriates sizes (1/2
inches seems about right).
Cook in a soup pot on low with an appropriate amount of butter (I used my slow cooker)
Throw in the minced Garlic for 15-20 seconds
Pour the Chicken Stock in.
Put all Beans in.
Add enough Chicken Stock to cover
Cook on LOW heat for an hour
Take off of heat and let cool for a bit
Blend half of the Soup on a blender.
Pour back into the pot and place the Kale in the pot
Cook on low for 30 min-1 hour (I like my crispier--but
most will like their greens cooked thoroughly)

.:tt:.