veggies on veggies on veggies
OK Question: who completely lost all will power over the holidays and completely *biiiinged* on junk food, late night bites, too much sugar & plate after plate of food you had no biz in eating? I've been there this entire month, and I'm ashamed to say that I let my healthy eating self lose control, and it's time this holiday body snaps back into shape. That is where this yummy soup comes in!
Loaded with SO much nutrients, flavors for dayzzzz, and white beans for that extra protein + fiber. I love myself a good minestrone soup, but surprisingly enough, most times they're made with cheese and a rind of fresh parm. Nuh uh! Won't work for us Vegans! Here lies the perfect soup with no dairy, no guilt, and tons of love in a bowl.
I'm cutting myself of all junk now, and I'm ready to ring in the New Year feeling healthy & empowered to take on 2018. Cheers to a New Year full of love, health, and FOOD! xx Sam
I N G R E D I E N T S:
- 2 cans of cannellini beans, drained & rinsed
- 2 carrots, diced
- 2 tomatoes, cubed
- 3 stalks of celery, diced
- 1 zucchini, sliced & diced
- 1 yellow squash, sliced & diced
- 1 onion, chopped
- 2 big handfuls of fresh kale
- 3-4 cloves of garlic, minced
- 4 cups of veggie broth*
- 3 Tbs of tomato paste
- 2 Tbs of fresh lemon juice (approx. half a lemon)
- 1/2 tsp of each: thyme, rosemary, basil
- 1/4 tsp of red pepper flakes
- Salt & pepper to taste!
PREP: Begin by getting allllllll of the delicious fresh veggies ready. Don't be intimidated by the long list either! You can add and omit anything above- remember it's just a veggie white bean loaded soup :)
COOK!: In a large pot over medium high heat, toss in all of the veggies (minus the kale + garlic). Once they begin to heat up, toss in the spices plus a bit of salt & pepper. Cook for about 5-7 minutes or until liquids release and veggies soften up. Then, chuck in the garlic and cook for another minute. Add the broth, 2 cans of beans + tomato paste. Increase heat to high to bring to a boil. Add the kale, reduce to low & cover. Simmer for 15-20 minutes.
EAT: After you're done simmering, kill the heat. Add the lemon juice and adjust to taste with additional salt & pepper. NOW, if you have an immersion hand blender, just puree it in some areas lightly. Mix it up and serve!
*Notes: I've been OBSESSED with Better than Bullion veggie stock paste. In this recipe, I've added 2 teaspoons of bullion paste to 4 cups of water. Voila! I personally never use cartons of stock, and normally use bullion cubes, but this paste is live changing. YUM