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Recipes » Soups » Kale and White Bean Soup
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Kale & White Bean Soup Recipe

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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