Kale and White Bean Soup
What You'll Need
2 carrots, peeled & diced
1 stalk celery diced
1 garlic clove, minced
1 large shallot, minced
4 Tbsp vegetable broth (or water)
1 can 28-ounce crushed tomatoes
7 cups water
3 cups kale, stems removed, cut into bite-sized pieces
1 yam peeled and cut into 1/4 inch cubes
1 bay leaf
½ cup elbow macaroni
1 can navy beans rinsed and drained thoroughly
1 tsp salt
½ tsp pumpkin pie spice
3-5 grinds of fresh black peppercorns
6 Tbsp pumpkin seeds
Lemon for garnish (optional)
How to Make It
1 Heat vegetable broth in large soup pot on low. Saute carrots, celery, garlic and shallot in broth until soft about 3 – 4 minutes.
2 Add canned tomatoes, water and bay leaf. Bring to a boil.
3 Add kale and yam. Reduce heat to medium, keeping a slow boil. Cook for an additional ten minutes, until yam is tender.
4 Add pasta and cook for an additional ten minutes until pasta is tender.
5 Add beans, salt, pepper and pumpkin pie spice. Heat 1-2 minutes until fully incorporated and beans are heated through.
6 Discard bay leaf and serve. Top each bowl with 1 Tbsp pumpkin seeds and a half-slice of lemon.
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