Kale, Bean, and Potato Soup

  I don't know what it is, but I'm usually not a huge soup person. I think it's due to the fact that I'm usually very hungry when I eat, and I just bypass soup for more hearty foods. That, and I hate waiting for it to cool down! However, today is the first day the temperature has really dropped from the 80 degree weather on Monday, to the not so sunny 50 degree weather today (gotta love New England!), so I decided to take a break from studying today and did the unusual: make some soup for lunch! I was cold and wanted something to warm me up, so I pulled out some kale, a potato, and some cannellini beans and what I came up with was super easy to make!

Here's what you'll need:

• 1 1/2 tbsp. olive oil
• 1/4 onion, roughly diced
• 1 clove garlic
• 1/2 Idaho potato, roughly cubed
• 1/2 of a 15 oz can of cannellini beans
•  2 cups baby kale (regular kale would work fine too!)
• 4 cups water and 1/2 bouillon cube - or you can use 4 cups of veggie/chicken stock! I just didn't have any on hand :)
• salt, pepper, and oregano to taste

Serves 2
To start, heat the olive oil in a small pot over medium-high heat, then drop in the chopped onions and clove of garlic.

Stir until the onions become translucent, then add in the potatoes and beans.

Cook for another two minute, occasionally stirring, until the potatoes have started to soften. Season with salt, pepper, and oregano.

Next, add in the water and 1/2 the bouillon cube (or the stock) and stir to combine.

Drop in the kale, and bring the soup to a boil. Once boiling, lower the heat to medium-low, cover, and let simmer for 20 minutes, until the kale is tender.

Enjoy! I added some grade pecorino romano cheese on top for added salty-nuttiness and it was perfect :)