WHITE BEAN+KALE SOUP

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THE WHITE BEAN & KALE SOUP

Yield: 1

Author: ROOT Mindful Nutrition

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 tsp olive oil
• 1/3 cup carrots (chopped)
• 1/3 cup celery (chopped)
• 1/3 cup onion (chopped)
• 1 tsp minced garlic
• 1/4 tsp red pepper flakes
• 1/2 cup white beans (cooked cannelloni cans)
• 1 branch fresh rosemary (or 1 tsp dried)
• 2 cups water (or broth)
• 1/4 tsp sea salt (more to taste!)
• 1/3 cup kale

Instructions

ON THE STOVE

1. Put olive oil in a pan over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch of salt. Cook until the vegetables are softened and starting to just turn brown, 6-8 minutes.
2. Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant.
3. Pour in the water (or broth) and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add another pinch of salt, the fresh rosemary, and cannellini beans. Stir well.
4. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 10 minutes, or until the carrots are tender. Remove the branch of rosemary.
5. Transfer half the soup to a blender and blend until thick and smooth. Return this pureed soup back to the pot.
6. Add the kale to the soup (it will wilt in the heat of the soup, and remain bright green! Taste and adjust seasoning.
7. Bring it to the next level: add lemon zest and juice + chopped basil!

Nutrition Facts

Calories

238.74

Fat (grams)

5.40

Sat. Fat (grams)

0.80

Carbs (grams)

38.96

Fiber (grams)

9.89

Net carbs

29.07

Sugar (grams)

6.66

Protein (grams)

11.41

Sodium (milligrams)

675.19

Cholesterol (grams)

0.00

Did you make this recipe?

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