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KALE AND WHITE BEAN SOUP Kale and White Bean Soup Organic Eats Magazine KALE AND WHITE BEAN SOUP

Kale and White Bean soup is a quick, low calorie recipe.  Great for lunch, a light dinner, or when you’re on a diet.  This plant-based or vegan soup is easy to make.


  • 1-1/4C Homemade White Beans, get the recipe here OR 1-1.45 oz. Can
  • 4C Dinosaur Kale Leaves, loosely packed
  • 1-32 oz. Container or 4C Vegetable Broth
  • 1T Olive Oil
  • 1 Small Onion, chopped
  • 1-2 Celery Stalks, chopped
  • 2 Garlic Cloves, peel & press
  • 1 Vegetable Bouillon Cube, like Rapunzel Brand
  • 1 Bay Leaf
  • Himalayan Salt, to taste
  • Fresh Black Pepper, to taste

DIRECTIONS—in a soup pot, gently warm the oil, over medium heat.  Add chopped onions and pressed garlic.  If you don’t have a garlic press, mince the garlic and add. Cook until onions are translucent.  Add broth, bouillon cube, and bay leaf. Bring to a boil, reduce heat, and simmer.  Let soup simmer while you wash and slice the kale leaves.  You can remove the stems before slicing the leaves or not.  Set aside.  If using canned beans, rinse and drain.  Add beans to pot and gently warm them.  Add chopped kale leaves and stir to incorporate.  Let soup simmer for just a few more minutes, taking care not to overcook the kale leaves but cooking just until tender.  Remove soup from heat, add salt and pepper to taste, and serve.


Kale is low in calories, high in fiber, and contains 0 grams of fat. Nicknamed, the “Queen of greens” and the “new beef”, kale is a nutritional powerhouse. It contains vitamins A, C, and K, minerals like iron and calcium, and antioxidants like carotenoids and flavonoids.  Kale also contains Omega-3 fatty acids.  It offers anti-inflammatory  and detoxification benefits.  Kale has a cholesterol lowering effect so it provides cardiovascular support, too.  Try adding finely chopped kale leaves to your leafy green salads for an added health boost.



Canellini Beans Organic Eats Magazine


 Also known as white kidney beans, these tender, delicious cannellini beans are great on salads or in hummus.  One of the lowest glycemic index beans, cannellini beans also have a detoxifying effect on the body.


  • Organic Vegetable Broth, 32 ounce container
  • 1C dried organic Cannellini or White Kidney Beans
  • 1 Bay Leaf

DIRECTIONS:  wash beans, discard any bad ones.  Add all ingredients to a large saucepan.  Bring to a boil, reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.  Or put all ingredients in a crockpot and cook on high until beans are tender.  If you are leaving for the day put the crockpot on warm, half a day put the crockpot on low.


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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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