Andrew often jokes I could (and do) subsist solely on the same three meals a day – the borderline eccentric creature-of -habit with a green smoothie bowl in one hand and a piping mug of something in the other. Day after day. And though this may be true, the fundamental aesthetic of my bowls remaining pretty similar on the reg, I’m not above a touchdown dance to point out the subtle, yet essential differences found within and surrounding each meal, sparking that jenesequa. Finding a meal we truly enjoy and feel the most nourishment from, the calming routine found in my morning smoothies, the emotionality of familiar flavors like my grandmother’s khoresh and hearty stews, Andrew’s traditional pumpkin bread of childhood’s past, whatever it is that gives you that joy and overall sense of wellness, and diversifying and elevating it through seasonal ingredients, different grains, a different spice, I think, is where the kitchen and mealtime magic truly happens. And with that, I bring you another favorite soup for your autumn collection.
For those afternoons and evenings where you want nothing more than to dive headfirst into a bowl of comfort, a warm cozy blanket made from white beans and kale, this seven ingredient simple soup is just the slurp for you. Coming together in under 30-minutes flat, from cardinal onion cut to summing swallow, belly filling while nutritively rich in plant based protein and fiber (think: lowered cholesterol, stabilized blood sugar, constipation prevention,and digestive ease), my cannellini kale soup is only elevated further with a bright pop of fresh lemon. I serve my bowl with a side of toasted crusty bread, perfect for dunking.
Clean Cannellini Kale Soup [makes 4 servings]
1 tablespoon olive oil
1 yellow onion, finely diced
2 cloves garlic, minced
3 cans (14 ounces each) cannellini beans, drained and rinsed
2 cups low sodium vegetable broth
1 cup dinosaur kale, finely chopped
juice of half a lemon
salt & pepper to taste
In a medium pot heat olive oil over medium-high heat. Add onion and garlic and sauté, stirring frequently, until onions are soft and transparent (about 4 minutes). Stir in beans, and broth and bring to a low boil. Reduce heat to low, cover, and allow soup to simmer for 15 minutes.
Remove from heat, add kale and lemon juice, then season to taste. Serve and enjoy!
Nutritional Information [per serving = 1 ½ cups]
310 Calories, 3.5g Fat, 52g Carbohydrates, 14g Fiber, 6.5g Sugar, 19g Protein