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November 11, 2019

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THE BEST (AND EASIEST) KALE AND WHITE BEAN SOUP

September 30, 2017

 

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

INGREDIENTS:

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

2 tsp fresh thyme

6 cups vegetable broth

1 pound kale, cut into bite sized pieces

2 cans white beans

Optional Ingredients:

Red pepper flakes, parsley, pink salt and pepper

 

DIRECTIONS:

Prep all ingredients as stated above.

 

In a large soup pot over medium heat add the coconut oil.

 

Once hot add in the onion, leek, celery and carrots. Cook for 3-5 minutes until fragrant and slightly softened.

Season generously with pink salt and pepper.

 

Then add in the garlic and cook for 30 seconds. Add in the thyme, stir for 30 seconds and then add the vegetable broth. Bring to a boil, next add in the beans, cover and lower to a simmer.

 

Let simmer for 7-10 minutes.

 

Then add in the kale to wilt.

 

Cover and let cook for another 5 minutes, stirring occasionally.

 

Taste it, adjust the seasoning adding red pepper, pink salt and black pepper to taste. Garnish with fresh parsley if desired.

 

Keeps well for 5 days in the fridge or 1 month in the freezer.

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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