Kale White Bean Soup

Serves: 6

Ingredients

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

¹⁄₂tsp ground black pepper

1 pound kale, de-stemmed and coarsely chopped

Nutrition Key

Kcal	Fats	Carbs	Protein	Sugar	Sodium
409	5.4g	66.9g	27.6g	9g	1482mg

*nutrition per serving

Directions

1. Place the beans in a large stockpot and cover with water by about 3 inches. Let it sit overnight to let the beans expand. If you want to do the quick method for preparing the beans— instead of soaking overnight—then cover the beans with water by 2 inches in the stockpot. Cover with a lid and bring to a boil. Remove from the heat and let stand, uncovered for 1 hour. Drain beans in a colander and set aside.

2. Put the oil in the same stockpot and heat over medium heat. Add the onions and sauté for about 10 to 15 minutes until soft and translucent. Add the garlic and cook, stirring, for 1 minute. Add 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper. Cover and bring to a boil. Uncover and turn down to a simmer. Cook until beans are tender, about 1 to 1½ hours.

3. Stir in kale and 2 cups water and simmer, uncovered until kale is tender about 12 to 15 minutes.