I suppose that the end of daylight savings time is an appropriate start for soup season.  And my first soup of this season?  Kale and White Bean.  Yum.

I modified this Whole Foods recipe into something more fresh, more me. Their directions apply whether you make their quicker version or my fresher version.

FoodFash Kale & White Bean Soup

2 tablespoons olive oil

1 medium onion, chopped

4 cloves of garlic, chopped

1 – 32 ounce box of vegetable broth

4 cups of chopped kale

2 large tomatoes, chopped

1 cup of sliced carrots

1 teaspoon garlic salt

1 teaspoon dried oregano

1 tablespoon sugar

2 – 14.5 ounce cans of white beans

White beans in soup eliminate the need for noodles, which means I’m a really big fan of white beans.  Mix noodle-less soup with hearty kale and carrots and, well…  you’ve got yourself a complete little dinner.

I was extra hungry after completing Week 4, Day 3 of my running app, but two bowls of soup and a Tofutti chocolate covered flowers pop filled me up quite nicely.  Looks like I’m bag on the health wagon!