Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or crackers if desired and store leftovers in the freezer for up to 3 months.

Ingredients

Serves: 6 Time: 45 minutes

Rosemary & Kale Navy Bean Soup

• 2 cans or 2 cups soaked navy beans
• 6 cups vegetable broth
• 1/2 yellow onion, diced
• 4 celery stalks, diced
• 1-2 large carrots, diced
• 4 garlic cloves, minced
• 1 Tbs minced rosemary
• Salt and pepper to taste
• Olive oil
• 2 cups kale, rinsed & stems removed

Directions

1. Begin by preparing your vegetables.
2. In a large stovetop pot on medium high heat, add about 1 Tbs olive oil.
3. Once hot, begin sautéing your onion, garlic, carrot, and celery. Cook together for 5-7 minutes or until they begin to soften.
4. Then, add in the navy beans, rosemary, and a dash of black pepper.
5. Cook for 2 minutes and then add the vegetable broth.
6. Bring the soup to a low boil, then reduce heat to low, cover with a lid, and simmer for 25-45 minutes.
7. Towards the end of cooking, add in the kale and just allow it to wilt.
8. Taste and adjust seasoning as desired.
9. Remove soup from heat, then serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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