Lately, I've been craving a healthy, veggie packed soup. So, I came up with this recipe that is packed with kale, beans, and other tasty veggies! Serve it up hot with some parmesan cheese grated on top and a side of crusty bread! Leftovers of this soup make great snacks and meals that will last you the whole week.
Here’s What You Need:
2 tablespoons olive oil
3 carrots, diced
1 1/2 garlic cloves, minced
2 bay leaves
1/4 cup diced parsley
1 1/2 cups of beans, peas, and lentils
2-3 cups of kale, stems removed & roughly chopped
32 oz. organic low-sodium chicken broth
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp red pepper flakes
Here’s What You Do:
Cook your beans, strain them, and set them aside. Then, in a large pot, heat 2 tablespoons olive oil over medium heat. Add in the diced carrots, parsley, & bay leaves and cook until soft, about 10 mins. Add in the garlic and beans, and cook for another 2-3 minutes. Next, add the kale and cook it until it becomes wilted. Add chicken stock, and season with the sea salt, red pepper flakes, & ground black pepper. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes. You can serve this soup with some parmesan cheese grated on top, and be sure to enjoy some crusty bread on the side!