I wanted to make this wonderful soup that I had while on our getaway last week. I decided to make it while the twins were awake… I have learned to put only plastic things within reach and to move very quickly so that I can get what I need done and they don’t unload the entire fridge. The soup I had on our trip was Kale and White Bean at a Whole Foods. I searched the Whole Foods site and did not find a recipe like the one I tasted so I ventured into a search online. I came across a wonderful version of the soup at The Clean Eating Mama and adapted it to my liking. This is what I made up:
Kale & White Bean Soup
1 T coconut oil
chopped onions
4 cups veggie broth and 2 cups water
2 cans of white beans drained
1 can of diced tomatoes
2 carrots diced
2 cups peas
2 T basil
2 T parsley
1/2 T chipolte chili pepper powder (Omit if you don’t like spice…this sure added some zing!)
1 bunch of kale chopped, most of the stems removed
In a large pot heat the oil and onions until the onions are translucent. Add the carrots and peas let them cook for a few minutes. Add the broth, water, beans, tomatoes, basil, parsley and chipolte chili pepper. Bring to a boil, reduce heat add kale and let the soup simmer for 20-30 minutes.
The end result was a very flavorful yummy soup. When I make a bowl up for myself I add some cooked quinoa to the bowl and then top with the soup. This adds to the great flavor and quinoa is such a wonderful grain.
Enjoy!
Marisa
Related articles
- 52 Ways to Eat Kale (tinyteehealthbits.wordpress.com)
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- Soup & bread: Inspiring a community of giving [Recipes] (grist.org)
- Kale, White Bean and Ciabatta Soup (seattlefoodshed.wordpress.com)
