RECIPE: WHITE BEAN AND KALE SOUP

Fresh white bean and kale soup, can be prepared vegan

A classic pairing packed with protein, this vegan friendly soup is the perfect (and easy) comfort food for the winter. The cannellini bean used in this dish is a great addition to your diet if you’re looking for a fat free solution to source your body’s iron, magnesium, and fiber. And of course, a cult fav, you can never go wrong with kale. This recipe does require some prep in it’s full capacity, but I’ve provided some modifications so that if you’re pinched for time, you can cook same day. Ladies and gentleman, the white bean and kale soup.

INGREDIENTS

2 tablespoons of Avocado oil

1 medium carrot, cut into chunks

2 celery stalks, cut

White pearl onions (I prefer mine peeled)

2 garlic cloves, fresh and minced (I do not recommend the pre-minced garlic in a jar)

1 1/2 cups dry cannellini beans, soaked overnight (8-12 hours) in 4 cups of water OR canned cannellini beans if you’re in a pinch

6 or more cups of chicken OR vegetable stock

4-5 basil leaves

4 cups of kale, chopped

Salt and pepper to taste

Fresh Rosemary to your preference

METHOD

Heat avocado oil in large skillet and set to medium-high. Sauté your celery, carrots, and pearl onions. Stir occasionally until veggies become slightly tender. Add in your garlic and cook until fragrant. Add broth, beans, and basil leaves to large pot and bring to a boil. Lower heat and cover pot for approximately 20 minutes.

Stir in kale and continue to let your soup simmer for another 10 minutes, until the beans are tender. Purée 1/4 - 1/2 of your soup into a blender until smooth, then stir it back into the pot to add thickness.