KALE WHITE BEAN SOUP

SERVES 6 PORTIONS

1 pound navy beans

1 tbsp coconut oil

1⁄2 cup coarsely chopped onions

1 clove garlic, minced

1⁄4 cup nutritional yeast

1 red bell pepper, diced

4 Roma tomatoes, chopped

2 cups sliced carrots

5 cups vegetable broth

1 tsp Italian seasoning

2 tsp salt

1⁄2 tsp ground black pepper

1 pound kale, de-stemmed and coarsely chopped

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 5.4g (2.5g S.Fat)
Carbs: 66.9g
Protein: 27.6g
Sugar: 9g
Sodium: 1482mg

METHOD

In a large stockpot, cover the beans with water by about 3 inches. Allow it to sit overnight to allow the beans to expand. Instead of soaking the beans overnight, you can prepare them quickly by covering them with 2 inches of water in a stockpot. Bring to a boil, covered with a lid. Remove from the heat and set aside for 1 hour, uncovered. Set aside the beans after draining them in a colander.

Heat the oil in the same stockpot over medium heat. Sauté the onions for 10 to 15 minutes, or until soft and translucent. Cook, stirring constantly, for 1 minute after adding the garlic. 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper are all added. Bring to a boil, covered. Uncover and reduce to a low heat. Cook until the beans are tender, 1 to 1 1/2 hours.

Stir in the kale and 2 cups water and cook, uncovered, for 12 to 15 minutes, or until the kale is tender.