No Fuss Kale and White Bean Soup

Fun fact: You tend to eat less overall after eating a cup of soup. One study found that participants who ate a healthy vegetable broth or soup 15 minutes before their entree ate 20% fewer calories during dinner than those who didn’t.

This soup should actually be called the ‘No Fuss Vegetable Soup’ as it’s so easy to throw together. It is also beyond delicious and super healthy. It’s the perfect soup to have in the refrigerator after indulging over the holiday.

You probably already have the basics – onion, celery, carrots, and a bunch of kale, all of which have a solid shelf life. You simply throw the ingredients together with some pantry staples like white beans for protein, and Pomi chopped tomatoes and Yukon potatoes to make it even heartier.

 Serves 4-6

Ingredients:

1 T extra virgin olive oil

1 medium organic onion, chopped

1 large organic carrot, chopped

1 stick organic celery, chopped

Himalayan pink sea salt to taste

2 large garlic cloves, minced

1 14 ounce carton (I don’t recommend buying the canned ones) Pomi organic chopped tomatoes, with juice

6 cups organic vegetable broth

1 T organic tomato paste

1 tsp. oregano

1 medium organic Yukon gold potato, diced

1 bay leaf

a couple sprigs parsley and thyme, chopped

½ pound organic kale, stemmed and chopped

1 can organic cannellini beans (or any white bean), drained and rinsed

freshly ground pepper

Directions:

Heat olive oil over medium heat in a large, heavy soup pot and then add onion, carrot and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often for 5 to 10 minutes until the tomatoes have cooked down slightly.

Add the water, tomato paste, oregano, bay leaf, potato, thyme, parsley and salt to taste. Bring to a boil, cover and simmer 10-15 minutes until the potatoes are just tender.

Add the kale and simmer another 10 minutes until the kale is tender and the soup is fragrant. Taste, adjust salt and pepper. Stir in the beans and heat through for 5 minutes.