Name: Kale and White Bean Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 tbsp olive oil; 1 onion, finely diced; ½ cup carrots, finely diced; 2 sticks celery, chopped; 4 garlic cloves, minced; 540 ml cannellini Beans (any type of beans would work), drained and rinsed; 2 cups kale, stemmed, chopped; 1 tbsp chili powder; 2 tbsp tomato paste; 1 l chicken broth, no added salt (or low sodium); 2 cups cold water; 1 cup roasted pumpkin seeds for topping (optional); salt and pepper to taste

AuthoramychowrdCategoryDinnerDifficultyIntermediate

Warm up with a heart bowl of kale and white bean soup topped with crispy pumpkin seeds for a crunch.

Yields1 Serving

Prep Time10 minsCook Time8 minsTotal Time18 mins

2 tbsp olive oil

1 onion, finely diced

½ cup carrots, finely diced

2 sticks celery, chopped

4 garlic cloves, minced

540 ml cannellini Beans (any type of beans would work), drained and rinsed

2 cups kale, stemmed, chopped

1 tbsp chili powder

2 tbsp tomato paste

1 l chicken broth, no added salt (or low sodium)

2 cups cold water

1 cup roasted pumpkin seeds for topping (optional)

salt and pepper to taste

In a large pan, heat olive oil over medium heat. Add onion, garlic, celery, carrots cook until fragrant and slightly softened. Add chili powder, cook for 1 min until fragrant.

Add in broth, water and tomato paste. Stir to combine. Bring to a simmer, cover pan and reduce heat to low medium, cook for 5 mins.

Add in kale and white cannellini beans. Stir to combine. Season with salt and pepper. Cook for 2 mins, until kale has wilted. Remove from heat and serve immediately.

Ingredients