Nothing satisfies hunger in the winter like a hearty, hot bowl of soup. We've put together a delicious and super-healthy White Bean Vegetable Soup that really hits the spot and is perfect for a post-juice cleanse lunch or dinner since it's nutritious and easy on the stomach. White cannellini beans provide a buttery texture and lots of protein while the rest of the veggies that make up the soup give you a healthy dose of fiber to continue to help your system flush itself of toxins.
White Bean Vegetable Soup
- 1 cup dried cannellini beans
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, sliced
- 1 stalk celery, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- bay leaf
- ½ teaspoon oregano
- ½ teaspoon thyme
- 28 ounce can diced tomatoes
- 14 ounce can crushed tomatoes
- 1 quart low or no sodium vegetable stock
- 3 cups kale, chopped
Bring a large pot of water to boil. Add the beans and boil until tender, about 1 hour to 1 hour 30 minutes. Drain and set aside for later.
In a large pot or dutch oven, heat olive oil over medium heat. Add in onions, allowing them to cook for a few minutes until slightly translucent. Add garlic, carrots and celery, sautéing and stirring until veggies soften, but are still somewhat firm. Stir in the salt, black pepper, bay leaf, oregano and thyme, cooking for about a minute to let the spices open up.
Add in the beans, diced tomatoes, crushed tomatoes and vegetable stock. Bring to a boil, then lower the heat and simmer for about 15 minutes.
Season to taste with additional salt and pepper, then add in the kale, and simmer for another 12 minutes, until kale is tender.