Love this hearty soup!
Creamy Kale and White Bean Soup
Ingredients:
1-2 teaspoons coconut oil
3 celery stalks chopped
1/2 cup carrots, chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
2 sprigs fresh rosemary
1 sprig fresh thyme
6 cups organic vegetable broth
5-6 potatoes, chopped (I leave the skins on, yay fiber)
Two 15-ounce cans white beans, or 5 cups fresh cooked beans
One large bunch #kale, tear out and discard the ribs and chop the leaves
1/4 coconut cream, optional
Salt and pepper, to taste.
Ingredients:
1-2 teaspoons coconut oil
3 celery stalks chopped
1/2 cup carrots, chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
2 sprigs fresh rosemary
1 sprig fresh thyme
6 cups organic vegetable broth
5-6 potatoes, chopped (I leave the skins on, yay fiber)
Two 15-ounce cans white beans, or 5 cups fresh cooked beans
One large bunch #kale, tear out and discard the ribs and chop the leaves
1/4 coconut cream, optional
Salt and pepper, to taste.
Directions:
1. Saute veggies and herbs in the coconut oil for about 5 min. Stir in garlic and potatoes for 5 min.
2. Add veggie broth, bring to a boil, reduce heat to simmer for 20-30 min or until potatoes are cooked.
3. Add the beans, kale, and the coconut cream (if using) and cook, stirring frequently, until the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.
3. Add the beans, kale, and the coconut cream (if using) and cook, stirring frequently, until the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.