Butter Beans with Leeks & Kale Soup​​

uncomplicatedchef.com
serves 4
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

Preparation​​​​ 

• 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!​​​​​