Nourishing White Bean & Veggie Soup

Warm up with this nutrient dense dish through the cold months!

I just really love soups during the winter time.

They're warming, rich, and so comforting. Plus, they're an easy way to incorporate a variety of vegetables giving us an extra health boost (something we all could use during flu season!).

This soup is one of my favorites yet, and I know I will be repeating it through the colder temperatures. It's rich in antioxidants, and has a good source of protein thanks to the beans and bone broth.

Here’s how to make it:

Ingredients:

• 2 tbsp olive oil

• 4 stalks of celery, chopped

• 4 medium carrots, diced

• 2 cups lacinato kale, stems removed and roughly chopped

• 1 medium onion, diced

• 1 cup of finely diced mushrooms

• 2 cloves of garlic, minced

• 1 15oz can cannellini beans

• 4 cups chicken bone broth

• 1 tsp worcestershire sauce

• 3 sprigs of thyme

• 2 fresh bay leaves

• 1/4 cup coconut milk

• salt + pepper to taste

Instructions:

• Prepare all vegetables.

• In a stockpot or dutch oven, add finely diced mushrooms. Cook them for about 5 minutes, stirring frequently and being careful not to let them burn. This will help toast the mushroom, drawing out excess moisture and adding a nutty flavor. Transfer to a small bowl and set aside.

• Heat olive oil in the pan, then add celery, carrots, and onion. Sauté until tender.

• Add the garlic and cook until fragrant, a couple of minutes.

• Add the mushrooms back to the pan with the rest of the vegetables.

• Season with salt, pepper, and worcestershire sauce.

• Add bone broth and bring to a low boil. Stir in beans and kale.

• Add thyme and bay leaves, then cover and cook on simmer for about 20-30 minutes.

• Remove bay leaves and thyme stems, then stir in coconut milk.

• Serves about 4.

Will you give this recipe a try too? Please let me know in the comments or if there are any other requests you'd like to see me make!