Lynn J. - Kale & White Bean Soup

Adapted from Laura Wright, thefirstmess.com

Ingredients

·         1 medium yellow onion, small dice

·         1 medium carrot, small dice

·         1 stick celery, small dice

·         3 cloves garlic, minced

·         red pepper flakes, to taste (I used ¼ tsp)

·         1 tsp rosemary (dried in the jar)

·        2 cans navy beans, drained and rinsed

·         4 cups vegetable stock (I used “Pacific, Low Sodium”. Optional, add 1-2 TBSP Braggs Aminos) NOTE: The Braggs may not be Jumpstart compliant, I am not sure.

·         Juice of 1 lemon (About 2 tablespoons)

·         ground black pepper, to taste (I used ¼ tsp)

·         3 cups stripped, chopped and packed Lacinato kale (roughly 1 small bunch)

·         ¼ cup flat leaf parsley leaves, chopped (I used most of a bunch, minus the stems)

Instructions

1.            Brown the onion using water or broth as shown in the cooking video. After the onions are browned, add the carrots, and celery to the pot and stir. Sauté about 5 minutes. Add more broth or water to avoid sticking, but not so much that they’re just steaming.

2.            To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 1 minute. Add the vegetable stock & the navy beans to the pot and stir once more. Bring the soup to a boil. Reduce heat to simmer. Simmer 20 minutes to blend flavors.

3.            During the 20 minute simmer time, ladle half of the soup into an upright blender with vented lid or a tall container and use an immersion blender. Blend until smooth. When smooth, add back to the pot and bring back to a simmer.

4.            Add the kale and parsley to the pot. Once the kale and parsley are slightly wilted and bright green, stir in the lemon juice.

1. Serve the soup hot. At the table, add white wine vinegar or white vinegar and table salt as desired. A side of brown rice makes this a really nice filling meal for the week!