Kale and White Bean Soup

What You'll Need

• 1 pound navy beans

• 1 tbsp coconut oil

• ½ cup coarsely chopped onions

• 1 clove garlic, minced

• ¼ 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

• ½ tsp ground black pepper

• 1 pound kale, de-stemmed and coarsely

• chopped

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 beans with water by2 inches in the stockpot.

2. Cover with a lid and bring to a boil. Remove from the heat and let stand, uncovered, 1 hour. Drain beans in a colander and set aside.

3. Put the oil in the same stockpot and heat over medium heat.

4. Add the onions and sauté for about 10 to 15 minutes until soft and translucent.

5. Add the garlic and cook, stirring, for 1 minute.

6. Add 4 cups water, the beans,

7. nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper.

8. Cover and bring to a boil. Uncover and turn

9. down to a simmer. Cook until beans are tender, about 1 to 1½ hours.

10. Stir in kale and 2 cups water and simmer,

11. uncovered, until kale is tender, about 12 to 15 minutes.

► MAKES 6 SERVINGS

NUTRITIONAL VALUES

Calories: 409kcal

Fat: 5.4g (2.5g S.Fat)

Carbs: 66.9g

Protein: 27.6g

Sugar: 9g

Sodium: 1482mg