Kale White Bean Soup

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Another fall recipe!  I actually really don’t like kale normally, but in a soup I think it’s really good!  Kale is a great source of vitamin A, vitamin C, potassium, and even has about 3 grams of protein per cup.  This soup was pretty easy to make and definitely delicious!

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1 tbsp olive oil

1 cup onion, diced

1 tbsp garlic, minced

1 cup carrots, diced

1 cup sweet potato, diced (I used purple… which are apparently white on the inside)

1 cup celery, diced

2 cans reduced-sodium petite diced tomatoes

2 cans cannellini/white beans, drained and rinsed

32 oz unsalted/low-sodium chicken broth

2-3 cups kale

1 package of tofu shirataki spaghetti (can substitute any type of noodle/rice)

1 tsp garlic powder

1 tsp onion powder

1 tsp chili pepper flakes

1 tsp paprika

Black pepper to taste


Heat olive oil in a pan and sauté onions, garlic, sweet potato, carrots, and celery for about 5 minutes, stirring constantly. Add in tomatoes and beans, cook covered for 2-3 minutes.  Add broth and spices.  Let simmer for about 15-20 minutes or until carrots and potato are tender.  Add in kale and noodles and let simmer for 2-3 minutes.  Serve!

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