We enjoy having homemade soup during this cold, rainy time of year. I don't get too fancy with soup, and I don't follow recipes. It's soup; no need to fuss!
Lately, I've been making white bean and kale soup using canned white beans. It takes about a half hour from chopping the first vegies to enjoying the first spoonful.
Of course, if I planned ahead, I could also make this soup with dried beans. Dried beans are easy to work with and more economical, but planning ahead just hasn't been happening lately.
To make this simple soup, drop a little oil and some chopped onion into a pot on medium-high heat. Stir occasionally while chopping celery and carrot, throwing them in when they're chopped. Saute for five or ten minutes, then add water or chicken broth.
Drain and rinse some canned white beans and stir into the soup. Chop some kale, stir it in, and cook the soup for about 20 minutes. Season with salt and pepper.
Optional additions: ham, chicken, chicken bouillon, additional vegies, or whatever you like.