Its finally fall, at least according to my calendar. Its still like 90 in LA but whatever SOUP is on my MIND. This is one of my favorite and I’ve been making it for years. Its easy, healthy and delicious. Basically everything we want in soups, right?
The star of the show, at least in my opinion, is the kale. Its a hearty green packed with nutrition. Our bodies LOVE leafy green carbohydrates like kale. They feed our gut bacteria, fight oxidative stress, provide phytonutrients and antioxidants that our body needs to thrive.
Kale also has been scientifically shown to help prevent cancer, protect from free radical damage, support cardiovascular health, is great for pregnant women, our brain and blood pressure.
So you excited to make this soup or what? All you need is 10 main ingredients and 30 minutes. You got this.
Kale and White Bean Soup
Serves 4-6 | Prep 10 minutes | Cook 20 minutes
2 tbsp coconut oil
1 small onion, diced
1 leek, trimmed and cut into thin half moon strips
4 carrots, peeled and cup into coins
3 celery hearts, cut into small half moons
4-6 garlic cloves minced
1 big sprig of thyme
6 cups vegetable broth
1 pound kale, cut into bite sized pieces
2 cans white beans
Red pepper flakes, parsley, pink salt and pepper
In a large soup pot over medium heat add the coconut oil. Once add add in the onion, leek, celery and carrots. Cook for 3-5 minutes until freagrant and slightly softened. Season generously with pink salt and pepper.
Then add in the garlic and cook for 30 seconds. Add in the sprig of thyme and vegetable broth. Bring to a boil, then add in the beans, cover and lower to a simmer.
Let simmer for 5-7 minutes. Then add in the kale to wilt. Cover and let cook for another 5 minutes, stirring occasionally. Remove thyme before serving. If desired you can take off the leaves and add into the soup.
Taste it, adjust the seasoning adding red pepper, pink salt and black pepper to taste. Garnish with parsley.
Keeps well for 5 days in the fridge or 1 month in the freezer.