Corn, Kale, and White Bean Soup

I love the simplicity of this soup. This is the perfect recipe for those days when you have 15 minutes to get dinner on the table and you don’t want a pile of dirty dishes. Serves 6.


1 large onion, diced

4 cloves garlic, diced

1 can white beans, like cannellini beans

1 16-ounce bag frozen roasted corn

4 cups water or vegetable stock

2 cups kale, chopped

Salt-free seasoning and freshly ground black pepper, to taste

  1. Sauté the onions for 5 minutes in a 4-quart Dutch oven or soup pot.
  2. Add the garlic, white beans, and corn to the pot and saute for 5 minutes.
  3. Add the water or vegetable stock and bring to a gentle boil. Then add the kale and season to taste.
  4. Turn off the heat. Use an immersion blender directly in the pot to make the soup a little creamier, or just leave it chunky and serve hot.