Before winter ends and here in California it felt like it almost did last week, I wanted to share a soothing and hormone nourishing soup. Packed with fiber, protein and healthy fats this is a crowd pleasing + nutritious combo your gonna love. This is such an easy weeknight dinner give it a try!
Ingredients
- 2 Tbls Olive oil
- 1 medium yellow onion, chopped
- 4 carrots, chopped
- 4 celery, diced
- 5 garlic cloves, minced
- 1/4 teaspoon fresh rosemary & thyme, chopped
- 1 to 2 quarts, homemade bone broth or boxed
- 2 large cans cannellini beans
- 1 box organic Italian chopped tomatoes with juices
- 3 cups of destemed lacinto kale
- Sea Salt & Pepper to taste
- Block of Parmesan cheese
In Dutch oven with olive oil saute chopped veggies for about 4-5 minutes. add thyme, rosemary and cook 30 seconds more. Stir in homemade or store bought broth, beans and tomatoes. Bring to a boil, then turn heat to a simmer and cover. Cook for 30 minutes. Pull out about 2-3 cups and either blend in Vitamix or use an immersion blender. Add back into dutch oven and season with salt, pepper and fresh shredded Parmesan cheese to taste. Side with crusty bread and more Parmesan if desired. Enjoy
