Quick White Bean and Kale Soup

By: Natasha Uspensky, CHHC

This quick and delicious soup makes for a hearty and healthy dinner.  A rainbow of colors tells you you’re getting tons of yummy vitamins, and the beans mean everyone will feel full and satisfied from a vegetable protein that won’t weigh you down!

Quick White Bean and Kale Soup

Serves 4

Cooking time: 30 min

Ingredients:

2 tbsp extra virgin olive oil

1 yellow onion, chopped

4 large garlic cloves, roughly chopped

1 (32 oz) carton of low-sodium organic vegetable broth, or 4 cups of water seasoned with Seitenbacher broth powder

4 cups packed chopped kale

2 large carrots, peeled and sliced into rounds

1 (14.5 oz) can of organic, unsalted cannelini beans

1 (14.5 oz) can of organic diced tomatoes

Directions:

Heat oil over medium heat in a soup pot.  Add onion and cook 3 minutes.  Add garlic and cook another two minutes.  Add carrots and cook another minute.  Add broth, tomatoes and their juice and bring to a boil.  Cook about 5 minutes, or until carrots are tender. Add beans and kale and cook until kale is tender, about another 5-7 minutes. Season with freshly ground pepper to taste.  Serve with rye or multigrain toast.

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