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Kale and Cannellini Bean Soup

Kale and Cannellini Bean Soup

Kale and Cannellini Bean Soup

Try this hearty soup full of super nutritional veggies that won’t leave you missing the meat.
By Vicky Cohen and Ruth Fox
Kale and Cannellini Bean Soup

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Kale and Cannellini Bean Soup


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  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 30 mins
  • Yield: 4-6 1x

Description

Try this hearty soup full of super nutritional veggies that won’t leave you missing the meat.


Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 110oz bag of chopped kale
  • 132oz container of organic vegetable broth (we used Pacific)
  • 3 cups water
  • 115oz can organic cannellini beans (we use Eden Foods)
  • ½ to 1 tsp salt ( to taste)
  • ½ tsp chili powder
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • Pinch of cayenne (optional)
  • ½ cup raw quinoa

Instructions

  1. In a large soup pot, saute garlic and kale at medium heat for about 5 minutes.
  2. Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for simmer 20 minutes.
  3. Serve.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Appetizer
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