Recipe Of The Week

Recipe Of The Week

Veggies

 

 

Bean Soup With Kale

This is a delicious and easy soup to prepare. Great for leftovers too!

Serves: 8

 

INGREDIENTS:

1 tablespoon olive oil or canola oil

8 large garlic cloves, crushed or minced

1 medium yellow onion, chopped

4 cups chopped raw kale

4 cups low-fat, low-sodium chicken or vegetable broth

2 (15 ounce) cans white beans, such as cannellini or navy, undrained

4 plum tomatoes, chopped

2 teaspoons dried Italian herb seasoning Salt and pepper to taste

1 cup chopped parsley

 

DIRECTIONS:

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

**NO NEED TO BLEND**

– Serve with whole wheat bread or cornbread.

 

Enjoy!

 

Wellness Tip: Try to plan ahead for the coming week! When you have a day off, take the time to make some meals ahead of time and portion them appropriately for the upcoming days. Then you can just grab and go! This will help you to stay on track with your nutrition and is also budget-friendly!

 

Sharon