Healthy Endeavors

It’s yours truly, Wendy Battles, the Clean Eating Coach, with a super simple, healthy and delicious recipe that will have you convinced that clean eating is for you!

The inspiration for this recipe came from Vegetarian Times magazine. Several years ago I came across the recipe but never made it. It’s one of those that I copied, put in my recipe binder and pretty much forgot about it. Recently, I was going through my recipes in an effort to mix things up and try something different.  This one jumped out at me and I was really appreciating how simple it was to make.

I love that it’s all natural, is focused on a variety of clean eating foods and can be made in minimal time — all criteria that make this recipe a keeper.  And it’s the perfect winter soup — seasonal, hearty and satisfying.

I gave it my own spin by switching up some of the ingredients — instead of a white potato, I used a sweet potato (seasonal root vegetable full of antioxidants and fiber), instead of parsley, I used my all-time favorite veggie, kale (rich in Vitamins A, C, E, K, iron, potassium and fiber, to name a few).  And I added in a dash of rosemary which gave it a fantastic flavor. 

I thought it was so cute when my husband Bruce emailed me from work to tell me how delicious it was. You have to love getting others on the clean eating bandwagon too, without a huge amount of effort.

Check out the recipe below and let me what you think if you whip some up.

White Bean and Kale Soup

Ingredients:

3 large cloves garlic, minced
1 medium onion
2 medium carrots
1 tbsp. olive oil
1 large sweet potato, diced
6 cups vegetable broth
2 can cannellini beans (white kidney beans)
1 bunch kale, chopped
2 tsp. dried rosemary
3/4 tsp. kosher salt
1/4 tsp. black pepper

Directions:

1. In food processor, mince garlic then add onion and chop; remove to plate.
2. Add carrots and chop until coarse.
3. In soup pot, heat oil over medium heat.  Add garlic, onion and carrots and cook until softened, about 8 minutes.
4. Add sweet potato and 5 cups of broth. Bring to a boil, reduce heat to simmer and cook for approximately 10 minutes until potatoes are tender.
5. Puree half the beans in the food processor, adding some of the remaining broth to thin.
6. Add the pureed beans, whole beans, kale and remaining broth to the pot along with the rosemary, salt and pepper.
7. Simmer an additional 5-10 minutes until kale is tender.

Filed under: clean eating, Greens, Healthy Meals, Kale, Recipes, Soups