Hearty Kale and White Bean Veggie Soup

Recipes / 
Hearty Kale and White Bean Veggie Soup

This kale and white bean soup is meatless but hearty!

It’s freezer friendly, a meal prep hero, and even better on the second day. It packs a punch in fiber, vitamins and micronutrients – the perfect combination of comfort food and health for cold winter months!

Keeping a fresh, homemade vegetable soup is an easy way to boost immunity during cold and flu season. Kale, peppers and broccolini are high in vitamin C. With collagen-rich bone broth as the base, it’s also a skin, hair, and gut hero as well as being high in magnesium, calcium, and phosphorus.

This soup is high in fiber and greens, and the olive oil provides our healthy fat. To complete your blood-sugar-balancing Fab Four meal, just serve it alongside a roasted protein. Or simply heat a cup as an easy and satisfying afternoon snack. Make a double batch and freeze it in Souper cubes. Throw it in a Thermos for an easy lunch on the go. It’ll be your new cold weather staple!

  • Prep Time

    10 minutes

  • Total Time

    1 hour

  • Servings

    4

  • Freezer Friendly

    Yes

Ingredients

  • 1 quart chicken bone broth (I love FOND Bone Broth)
  • 2 tbsp olive oil
  • 1 cup of onion, chopped
  • 1 cup of celery, chopped
  • 6 cloves of minced garlic
  • 1 cup carrots, roughly chopped
  • 1 cup chopped Tuscan Kale (stems removed)
  • 1 cup of broccolini, chopped
  • 1 vine ripe tomatoes, chopped
  • 1 can white beans (or quinoa)
  • 1 red pepper, chopped
  • 4 tbsp Adobo Seasoning (I am using Frontier Organic Adobo Seasoning)
  • 2 tbsp parsley
  • 1 lemon sliced in quarters

Directions

  1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
  2. Add the chopped onion, celery, garlic, and a pinch of salt and sweat until they begin to soften, approximately 5 to 6 minutes, stirring occasionally.
  3. Add the carrots, kale, and broccolini and continue to cook for 4 to 5 more minutes, stirring occasionally.
  4. Add 4 tbsp of Adobo Seasoning mix and stir.
  5. Add the bone broth, increase the heat to high, and bring to a simmer.
  6. Once simmering, add the tomatoes, white beans and the pepper.
  7. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 20 minutes.
  8. Remove from heat and add the parsley and lemon juice. Season with salt to taste. Serve immediately.

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