I know all of my Midwest friends and family will think that I’ve completely lost it, but its been cold in California. (And raining. No one told me it rained here, but I kind of like it.)

And when its cold, I crave soup to warm me up! I’m a fan of all kinds of soups – from creamy and rich (my Mom makes the best Shrimp & Artichoke Soup) to healthy, chock-full-of-vegetable soups.

This time around, I wanted an extra-healthy soup. Brimming with vegetables. Free of meat. Something that would warm me up and fill me up without a ton of calories because I’m pretty sure I’d rather eat more cookies this time of year. Healthy soup = more room for cookies, right?

So I threw together a ton of vegetables, a few beans, and my favorite, kale for a light, yet hearty soup that will leave you feeling good! I added a decent amount of red pepper flakes and the Taster loved the spiciness of the soup. Season the soup to your preference!

 

White Bean & Kale Soup

by Emily Dingmann

Prep Time: 15 min

Cook Time: 75 min

Keywords: soup/stew gluten-free high fiber low-carb vegetarian beans kale winter

Healthy, hearty soup full of veggies and beans!

Ingredients (8 servings)

  • 1 onion
  • 6 cloves of garlic
  • 1 leek
  • 5 stalks celery (about 4 cups chopped)
  • 5 carrots (about 2 cups chopped)
  • 2 Tbsp butter or oil
  • 2 cups white beans (cooked)
  • 64 oz vegetable broth (2 boxes)
  • 1 14.5 oz can of diced tomatoes
  • 1 bunch kale
  • salt, pepper, red pepper flakes

Instructions

Prep all vegetables.

Chop onion, celery, carrots and leek.

Mince garlic.

Thinly slice kale.

Heat oil in large pot and add onions and garlic.

Saute for a few minutes, then add celery, carrots and leeks.

Cook for a few more minutes.

Add beans, broth and tomatoes.

Bring to a boil.

Add chopped kale and let simmer for 30-60 minutes.

Serve hot and sprinkle with parmesan if desired.

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