Cannellini Bean and Kale Soup

This one pot meal is full of flavor and a great savory weekday dinner.

Here's what you need:

- 32 oz cannellini beans (white kidney beans)

- 3 bunches kale

-4 potatoes

-4 carrots

- 1 onion

- 6 cups vegetable stock

-2 Tbsp. avocado oil

Spice it up with:

- rosemary

- 4 cloves garlic

- pepper

- crushed red pepper

To prepare:

1) Wash, cut and trim produce

-Cut onions, potatoes and carrots in inch width pieces

- prepare rosemary by running fingers down sprig to remove leaves

-trimming edges and removing root ends

- slice kale lengthwise and remove stems

2) Heat sauce pan and add avocado oil when heated

3) Sautee onions and carrots in sauce pan, cook for 3-4 minutes (remember, no mushy veggies... we need all those nutrients)

4) Mince garlic and add to sauce pan, add red and black pepper as well

5) Add cannallini beans, vegetable broth, potatoes and rosemary to pot and bring it to a boil

6) Reduce heat to a simmer and cook for 10 minutes or potatoes soften

7) Add kale to pot, sauté for another 4 minutes, remember to be generous with adding kale because it will cook down

8) Serve and enjoy!

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