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This soup is quick to make and kept me from eating too much junk for lunch this week. (Except for Friday when I left for work without eating lunch and ended up just having many cookies at the tea...)
White Bean and Kale Soup
Saute a couple of cloves of garlic in a little olive oil. Add some diced carrots and cook a few minutes. Add two cans of white beans, a large bunch of kale and 3-4 cups of vegetable or chicken stock. Cook until kale is soft. Smash some of the beans to add body to the soup. Season with salt and pepper.
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