I use to work at a restaurant in Montreal....and my old chef use to make these amazing bean soups with kale. I was reminiscing a little when I was stirring the pot:P
This soup is a meal in itself, and goes nicely with a loaf of crusty bread, rubbed with garlic a little olive oil and toasted in the oven.
- 2 tbsp olive oil
- 3 small onions- sliced
- 4 cloves garlic-minced
- 2 stalks celery-minced
- 2 bay leafs
- 5 cups water or vegetable stock
- 2 potatoes- peeled and small diced
- 1 carrot- peeled and small diced
- 2 cups cooked white beans
- 2 tbsp fresh sage- chopped
- 2 tbsp fresh thyme- chopped
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 7- 8 swiss chard leaves- chopped
- freshly ground pepper
- sea salt
In a large pot on medium high heat add oil and onions, saute for 2-3 minutes
Lower heat and stirring the onions occasionally, caramelize. This usually takes 10- 15 minutes.
Add garlic, saute for 2- 3 minutes, add celery and bay leafs, saute for 2-3 more minutes.
Add water,bring to a boil and then let simmer for 20 minutes.
Add potato,carrot,sage, and thyme, increase the heat, just until the potatoes are cooked.
Season with vinegar,syrup, salt and pepper.
Adding the swiss chard at the end, simmer for 10 more minutes.
