White Bean and Kale soup

We've made this soup so many times this winter that when I went to make it the last time I searched for the recipe on this very blog.  It was only then that I realized we hadn't posted anything about it so now it is time to fix that oversight.

Neither of us are usually a fan of cooked greens but this soup seems to make kale even more enjoyable than usual (we've also used collard greens with great success).

The recipe is really simple and the leftovers work great for lunch.  We use much less water than the recipe calls for to make it heartier.

We also tried something new by instead of using can or boxed stock/broth we used chicken base. A friend had recommended it and we found some in the bulk section at Winco.  Mixing a teaspoon for every cup of water makes for excellent stock and is much less expensive than buying cans or boxes where you are paying for mostly water.  We now keep a small bag on hand in the refrigerator instead of a case of canned stock in the pantry.