
Delilma Nutrition
Kale and Cannellini Bean Soup
Benefits: Plant-based, high protein, good source of vitamin K, high in fibre and vitamin C
Ingredients
1 small yellow onion
1 medium sweet potato
2 cups cannellini beans {please soak overnight}
3 carrots
4 garlic cloves, peeled
4 tablespoons olive oil
5 ribs celery
6 cups water
6 kale leaves
salt and pepper to taste
Instructions
Cook beans as per instructions
Rinse and wash the produce
Dice the onion, slice the celery and carrots in ¼ inch rounds, mince the garlic, chop the kale
Peel and dice the sweet potato.
Heat 2 tablespoons olive oil in a large soup pot
Add onions, carrots, and celery
Cook until vegetables are softened, stirring occasionally, about 5 minutes
Once beans are cooked add the beans and 6 cups water to the pot with the vegetables and cook for 10 minutes.
Strain out 1.5 cups of the beans and vegetables with minimal liquid, set aside
Carefully pour the remaining broth into a blender and blend until you have a smooth consistency
In the soup pot, heat 2 tablespoons of olive oil over medium-low heat
Add the garlic, cook for 2 minutes and then add the kale, bean puree and sweet potato
Bring to a boil, then cover and reduce heat to low until potato is tender
To serve, spoon soup into bowls and top with remaining beans and vegetables
#healthyrecipesforhealthywomen
