Warming Kale + Root Vegetable Soup

Serves 4

Ingredients:

• 3 Tbsp olive or avocado oil

• 12 cups low-sodium vegetable or chicken broth

• 1 15-oz can white beans

• 1 cup white onion, diced

• 4 cloves garlic, minced

• 4 large carrots, peeled

• 4 small potatoes, peeled optional

• 4 celery stalks, chopped

• 2 cups tightly packed kale, chopped and stems removed

• 1/3 cup parsley, chopped

• 2 dried bay leaves

• 1/2 - 1 teaspoon ground ginger

• pinch of red pepper flakes

• pinch of paprika

• salt

• pepper

Directions:

1. Peel and chop the carrots, potatoes, celery, and kale. Drain and rinse the beans.

2. Place a large pot over medium-high heat. Once warm add the oil.

3. Add the onion and sauté for about 2 minutes, then add the garlic. Sauté for about 1 more minute until the onion and garlic are tender.

4. Add the celery, carrots, potato and sauté over medium-high heat for about 7-9 minutes.

5. Add the broth, white beans, kale, parsley, bay leaves, red pepper flakes, paprika, salt and pepper, to taste.

6. Cover the pot and place on low-heat for 45-60 minutes until the vegetables are tender.

7. The longer the soup simmers, the more flavorful it will be. Serve hot.