It’s the time of year when soup sounds amazing to me ALL the time. The temperature has been in the low 30s in Seattle, and although I know there are places that are much colder, it’s just down right frigid for this PNW girl. So soup it is.
I think I mentioned this already on the blog, but during my pregnancy with Mira my body started craving meat. It was a shock to my system to crave meat after 13 years of not eating any; however, I felt I needed to listen to my body. It was a real Pheobe moment.
Oddly enough during this pregnancy I haven’t craved meat as much, as a matter of fact at times it repulses me. I think the ups and downs of this are really playing with Dave’s emotions; however, he is super supportive no matter what.
We’ve been playing with a variety of vegetarian recipes, but like I said, lately I’ve been craving soup. For this recipe I took inspiration from Jillian Michaels’ app and made a few modifications. It is extremely tasty – Mira gives it two arms up (she’s not quite doing the thumbs yet, and most food ends up on her head). I also think it would make a great freezer meal, which is a great thing to learn about during pregnancy.
This soup was a big hit with the whole family (Mira has had two big bowls – yay for toddlers eating vegetables).
The recipe is vegan, gluten free, and high in protein, which is awesome because it helps this pregnant lady feel full.
I’ve been craving the heat throughout this pregnancy, and what I love to add to this dish is my nonna’s peppers. I haven’t tried my hand at making these peppers yet, so I will cherish this jar until it is no more. Dave and I are pretty excited to give it a shot and I’ll let you know how it goes.
A little bit goes a long way when it comes to nonna’s hot peppers, so watch yourself.
White Bean & Kale Soup
Vegan, Gluten-Free, White Bean & Kale Soup.
Inspiration: Jillian Michaels
- -2 tbsp apple cider vinegar
- -1 tbsp lemon juice
- -1 head of kale
- -1 bunch of fresh spinach
- -4 tbsp olive oil
- -black pepper to taste
- -salt to taste
- -4 cloves of garlic
- -7 cups of water
- -2 Knorr vegetarian bouillon cubes
- -1 large carrot thinly sliced
- -1 yellow onion diced
- -1/2 cup of white wine
- -2 tbsp of fresh thyme
- -6 ribs of celery thinly sliced
- -1 (15oz) can of butter beans
- -2 (15oz cans of cannellini beans
- Heat olive oil in a large pot, combine garlic, celery, onion, and carrot. Cook for about 10-15 minutes or until the aromatics have become translucent.
- At this point add the white wine and cook until mostly evaporated.
- Add water, beans, kale, spinach, and spices. Once this comes to a boil add the vegetable bouillon and stir until completely dissolved. Once this occurs reduce heat to low and allow to cook for 40-45 minutes.
- To finish the soup add apple cider vinegar and lemon juice.* Allow to simmer until ready to eat.
*if you prefer a smooth soup at this point you can slowly blend portions of the soup by 1.5-2 cups at a time.
I highly recommend that you make this soup to get you through the cold winter months!
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