White Bean, Kale, and Sweet Potato Soup
Get cozy with a big pot of nutrient-dense and colorful soup! Filled with healing spices, plant-based protein, antioxidants, lemon, and our favorite leafy green too, there’s nothing like a warming bowl to nourish your body, mind, and soul!
INGREDIENTS
Serves 6 to 8
2-3 Tablespoons extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 stalks celery, sliced
3 large carrots, sliced in rounds
2 medium sweet potatoes, peeled and cubed
3 15-ounce cans cannellini beans, rinsed and drained
6 cups organic vegetable stock
1 teaspoon sea salt, more to taste
freshly ground black pepper to taste
¼ cup parsley
1 head curly kale, ribs removed and sliced
1-2 lemons
¼ teaspoon crushed red pepper flakes (optional)
Get cozy with a big pot of nutrient-dense and colorful soup! Filled with healing spices, plant-based protein, antioxidants, lemon, and our favorite leafy green too, there’s nothing like a warming bowl to nourish your body, mind, and soul!
INGREDIENTS
Serves 6 to 8
2-3 Tablespoons extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 stalks celery, sliced
3 large carrots, sliced in rounds
2 medium sweet potatoes, peeled and cubed
3 15-ounce cans cannellini beans, rinsed and drained
6 cups organic vegetable stock
1 teaspoon sea salt, more to taste
freshly ground black pepper to taste
¼ cup parsley
1 head curly kale, ribs removed and sliced
1-2 lemons
¼ teaspoon crushed red pepper flakes (optional)
METHOD
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until tender, about 4 minutes. Next mix in the oregano, thyme, and rosemary and cook for one minute. Add the celery, carrots, and sweet potato cubes and sauté until softened, about 5 minutes.
Next, add the cooked white beans and toss the mixture until covered with the spices. Pour in the stock, salt, and pepper and bring to a boil. Reduce to a simmer and cook for 30-35 minutes or until the sweet potatoes can be pierced through with a fork. Turn off the heat and add in the parsley and kale. Mix with a spoon to distribute evenly. Next squeeze the juice of one lemon into the pot and stir again. Adjust seasonings to taste. Serve hot with extra lemon slices and crushed red pepper flakes. Enjoy!
Subscribe
Be the first to know
Sign up for recipes and tips to change the way you eat, think, and live.
