lunchbox life: kale, ham, and cannellini bean soup


Yes, this is another soup recipe.  I can’t help myself.  Today was a dreary, overcast day that was calling for a big pot of warmth and deliciousness.  Plus, we had leftover turkey parts from our Turkey Party, so I make my own turkey stock and wanted to put it to good use!

Let me tell you why this soup is a win-win: it tastes great, and it’s going to get your system in a good place before the onslaught of creamed-cheesy-doughy-dressing-holiday cocktail-too many desserts that will most certainly come next week.  If you read the blog, you know that I worship at the throne of leafy greens (swiss chard, spinach, collards, etc.), and the queen of the pack is hearty kale.  The soup has a great combo–greens and beans–that will help get your system “moving.”  Too much?  My close friends know that I think fiber ingestion is a virtue, and while it will certainly keep your system moving, it will also keep you fuller longer throughout the afternoon.

I used ham for some protein here because I’m a little turkey-ed out from our party this weekend, but you could certainly use turkey or chicken if you don’t eat pork.

Kale, Ham, and Cannellini Bean Soup

8 cups homemade turkey stock (you could certainly use storebought chicken stock–I just had this on hand)

2 bunches of kale

2 14 oz. cans cannellini beans

3/4 lb. thick sliced ham, diced

1 Tbsp. kosher salt

1 tsp. red pepper flakes

1 tsp. dried sage

1 tsp. dried thyme

1 tsp. dried fennel seeds, crushed

1 tsp. oregano

Pour the turkey or chicken stock into a large stockpot and heat to medium-high heat.  Add the beans to the pot.  Tear the kale off of the stems into bite-sized pieces and put them into the pot, then add the ham and the spices.  Bring to a boil, then turn down the heat and let the soup simmer for about an hour.

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