Tuscan Kale White Bean Soup
Ingredients
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 12 oz mushrooms, sliced
- 2 red bell peppers, chopped
- 1 TBSP fresh rosemary, chopped
- 1 TBSP Italian seasoning
- 2 TBSP @bragg nutritional yeast
- 1 tsp paprika
- 1 tsp salt and pepper
- 10-12 sun dried tomatoes, finely chopped
- 6 C @oceanshalo “no chicken” broth
- 1 14 oz can full fat coconut milk
- 1 lemon, juiced
- 2 cans great northern beans, rinsed and drained, divided
- 1 large bunch of lacinto kale, chopped
Preparation
Heat 1 TBSP EVOO in a Dutch oven over medium heat. Sauté onion and garlic until fragrant. Add in veggies, herbs and all seasonings and sauté for 3 minutes.
Pour in broth, coconut milk, and lemon juice. Bring to a boil. Reduce heat and let simmer for 10 minutes.
Add one can of beans to a blender with 1 ladle of broth and purée until smooth. Add to soup with remaining beans.
Continue to simmer until desired thickness is reached and season to taste. Stir in kale and heat through for 30-60 seconds.
Tips
This soup is packed with vegetables and is a fun, exciting, and delicious way to eat more veggies.
It is super cozy, flavorful, and nourishing, making it ideal for starting healthy eating goals.
