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Real Simple ~ Kale and White Bean Soup

by Vivian Fleitstra on January 3, 2014

I woke up this morning and everything was snow covered.   The sun was shining and it glistened.  It was really beautiful.  I woke with gratitude for the day. I decided to take a snow day myself since my son was off too.  It reminded me of a morning when I was a kid and woke up to a foot of snow and had the day off to play in it.  Well, that was my plan for the day.  My son and I got the sled out and made a path in the snow with the sled.  It was deep so it was hard to go down the driveway at first.  Luckily our driveway is long and has a hill.  We tried a few times, but then moved onto other wintry activities such as creating snow angels and throwing snowballs, or in our case, snow chunks, which are the pieces of snow that are created from shoveling.  Thank goodness I survived, and boy was it cold.

After our outdoor fun, we headed inside, and since I have a ton of veggies in my fridge, decided it was a good day for some soup.   I opted for my Kale and White bean soup recipe since I have a ton of Kale waiting to be used, and there is only so much kale you can use in your green smoothie.  :-)  So on your next cold wintry, snowy day, and I think there is more to come this winter, make this healthy option.

Kale and White Bean Soup

  • 2 medium onions, chopped or 2 TBSP of dried onion or  2 leeks (white and light green parts only)
  • 3 large carrots, peeled and sliced
  • 2 cups cubed peeled sweet potatoes or butternut squash
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 bunch kale, trimmed and coarsely chopped
  • 3-1/2 cups vegetable broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Directions

  • In a Dutch oven, saute onions/leeks and carrots in oil about 10 minutes. Add garlic; cook 1 minute longer. Stir in the potatoes and/or squash, kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Add cooked beans. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
  • Cool slightly. Discard bay leaf.
  • Yield: 8 servings (2-1/2 quarts).

If you liked this recipe and are looking to learn how to integrate eat real whole foods that you can share with your family, I have two programs, 11-Day Eat to Nourish online program and 28 days to a New You.

Thanks for reading.   Vivian.

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