Kale and White Bean Soup
This soup is perfect for those chilly autumn days! Kale is high in brain-supporting antioxidants including beta-carotene, flavonoids, and polyphenols.
- 1 tbsp olive oil
- ¼ cup red onion diced
- 1 tbsp garlic chopped
- 5 cups chicken broth
- ½ lb sweet potatoes cubed
- ½ lb butternut squash cubed
- 1 bunch fresh kale chopped
- 1 can garbanzo beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 1 bay leaf
- 1 tbsp garden spice
- 1 pinch cayenne pepper
- 1 cup soy meat crumble
- 1 tbsp miso paste
- ¼ cup fresh parsley chopped
- 2 tbsp fresh oregano chopped
Steam the sweet potatoes and butternut squash until tender.
In a large stock pot, heat the olive oil, then add the onions and garlic to saute. Add the vegetable stock and bring to a simmer.
Add the chopped kale and simmer for 20 minutes until the kale is tender.
Add the potatoes, squash, beans, bay leaf, garden spice, cayenne pepper, and soy meat crumbles.
Bring back to a simmer.
Finish with the miso paste, parsley and oregano.
Keyword kale, soup, white bean