Tuscan Kale & White Bean Soup is a light yet hearty vegetable meal. Great served with Healthy Carrot Cornbread.
The parsley in the base adds mineral-richness and cleansing properties, the kale adds folates, fibre and minerals too and the beans are a good source of plant protein making this a true food as medicine meal.
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
Restorative ingredients and recipes guided by traditional wisdom & modern practices that help enhance your natural healing, detoxification & elimination process.
✓ adds to shopping list
Tuscan Kale & White Bean & Soup
HEAT a stainless saucepan. ADD all BASE ingredients. Saute 4 mins, often stirring until very lightly golden.
ADD SOUP ingredients – drain & rinse canned beans. Bring to a boil & reduce to a simmer for 15 mins. * thick woody kale stems add flavour + minerals.
REMOVE Kale stems – STIR in Beans + Kale + pepper – turn off the heat—rest 1 min.
TASTE adjust salt to taste. Add any additional herbs + spices.
SERVE in bowls top with fresh herbs like parsley and Basil.
*SWAP Vegetable Broth for water or bone-broth as you like.
*WHITE BEANS – Navy, Cannelini are traditional – you can use which white beans you have – pinto beans, black-eyed peas, chickpeas will also work.
SWAP Kale – Spinach, Swiss Chard or Collard Greens – cook time will vary! ADD zucchini – fine diced
ADD Grains like Orzo, quinoa or pastini for a more filling meal.