Easy White Bean and Kale Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 2 celery stalks diced
- 2 roma tomatoes diced
- 1/4 tsp garlic powder
- 1/2 white onion diced
- 1/4 cup veggie broth (for initial sautã©ing)
- 2-3 large carrot peeled and diced
- 3-4 cups veggie broth (i like mine a bit chunkier!)
- 1 15- oz can navy beans drained and rinsed
- 1 tablespoon finely chopped thyme
- 1 small bunch of kale roughly chopped, woody stems removed
- himalayan sea salt and black pepper to taste
- optional for serving: red pepper flakes big squeeze of lemon
- Carbohydrate 5.076085 g
- Cholesterol 0 mg
- Fat 0.24866 g
- Fiber 1.51065005731583 g
- Protein 1.1412 g
- Saturated Fat 0.0349125 g
- Serving Size 1 1 -3 serving (123g)
- Sodium 6.241 mg
- Sugar 3.56543494268417 g
- Trans Fat 0.072145 g
- Calories 23 calories
In a medium pot, heat veggie broth over medium heat.Add the onion, pinch of sea salt and black pepper, and garlic powder and cook 3-5 minutes, until the onion starts to turn translucent and the garlic is fragrant. Add more veggie broth as needed to keep the pan from drying out.Next, stir in the diced carrots and celery and sauté for 5 minutes, until they start to soften.Add white beans, diced tomato, veggie broth, and thyme and bring to a low boil over medium high. Reduce heat and simmer for ~15-20 minutes.In the last few minutes, add in the kale. Turn off the heat when the kale has wilted and turned a vibrant green.Uncover and mix in big squeeze of lemon. Taste test and add more salt and pepper as needed. Serve with optional red pepper flakes.Store leftovers in the fridge for 3-5 days.
