Make this. You won’t be sorry.
Heat olive oil in a small frying pan over medium heat. Add onion, garlic, and celery and cook until onions are translucent, about 3 minutes.
Move mixture into a large pot. Add broth, beans, chard, bay leaves, and salt and pepper. Bring to a boil, then reduce and cover until beans are soft, about 1 hour.
Preheat oven to 350ºF.
Place chopped kale and nacho cheese seasoning in a small bowl. With your hands, mix until evenly combined. Spread kale mixture out on large cookie sheet and place in the oven. Cook until crispy but not burnt, about 10 minutes.
Top soup with some cheesy kale and enjoy!
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I was surprised with the abundance of flavor in this simple soup! I used homemade chicken broth instead of veggie and also went lighter on the onion because I ran out. A great soup all around and one we’ll be making again!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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