Kale and White Bean Soup

I am in love with this soup...and in love with Kale now. Kale is one powerhouse of nutrition and if you don't like it raw this is the perfect way to cook it (other than Kale chips, which I will share that easy recipe next week). With the cold season upon us, and *shudder* the flu season too, this is the perfect way to fight them off. Sorry, but canned Campbell's Chicken Noodle soup looks like a skinny wimp compared next to this bad boy. So when I woke up sick Saturday morning, I knew I would be making a big pot of this soup to help me fight off this cold...of course I completely forgot to take a picture of it because I ate it too quickly. I also doubled the amount of Kale listed below to help boost my immune system even more.

Ingredients:
recipe from "Skinny Bitch: Ultimate Everyday Cookbook"


2T grapeseed oil

½ onion, finely chopped

1 garlic clove, chopped

1 cup peeled and chopped carrots

1 celery stalk, chopped

½ cup peeled and cubed potatoes

2T tomato paste

6 cups water

1t ground cumin

1t ground coriander

1/4t salt

2 cups chopped kale, with hard spine removed

1 (14 ounce) can white beans, drained and rinsed

1/4t dried thyme

1T chopped fresh basil

Pinch of Pepper

Method:

• Heat the oil in a large saucepan over medium heat
• Add theonion and sauté until golden brown, about 4 minutes
• Add the garlic, carrots,celery, potatoes, and tomato paste, and sauté until the ingredients are wellcombined
• Add the water, cumin, coriander and salt and bring to a boil
• Lower the heat and simmer 30 minutes
• Add the kale, white beans, and thyme andsimmer another half hour 
• Garnish with basil and pepper before serving

Nutritional Information: (makes 6 servings)

Serving Size- 395grams

Calories: 150

Fat : 5.9g

Saturated Fat: 0

Col: 0mg

Carbs: 21 g

Fiber: 5 g

Protein: 5 g