Recipe of the month

Kale and Cannellini bean soup

This recipe is not just rich in plant-based foods. It includes ingredients that are warming for the body which support healthy digestion and inflammation. It contains low-calorie foods that are good for weight loss and supports the regulation of blood sugar. Definitely a recommended meal for women who struggle with PMS or poor digestion.

Ingredients

1 small yellow onion

1 medium sweet potato

2 cans cannellini beans

3 carrots

4 garlic cloves, peeled

4 tablespoons olive oil

5 celery sticks

6 cups water

6 kale leaves

salt and pepper to taste

Instructions

1. Rinse and wash the produce. Dice the onion, slice the celery and carrots in ¼ inch rounds, drain and rinse the beans, mince the garlic, chop the kale into 1 inch ribbons

2. Peel and dice the sweet potato

3. Heat 2 tablespoons olive oil in a large soup pot over medium heat

4. Add onions, carrots, and celery. Cook until vegetables are softened, stirring occasionally, about 5 minutes

5. Add the beans and 6 cups water to the pot and cook for 10 minutes.

6. Strain out 1.5 cups of the beans and vegetables with minimal liquid, set aside

7. Carefully pour the remaining broth into a blender and blend until you have a smooth consistency

8. Depending on the size of your blender, you may have to do this in two batches. Set aside blended mixture

9. In the same soup pot, heat 2 tablespoons of olive oil over medium-low heat

10. Add the garlic, cook for 2 minutes and then add the kale, bean puree, and sweet potato 11. Bring to a boil, then cover and reduce heat to low until potato is tender about 15 minutes

12. To serve scoop soup into bowl and add remaining vegetables