This hearty and warm soup is great during these cold winter months and best of all its so easy to prepare. kale is loaded with vitamins and minerals, see my post on The Amazing Benefits of Kale. Beans are also very nutritious, they provide protein, manganese, calcium, fibers. Beans are known to lower cholesterol, stabilize blood glucose. I have added coconut milk and allspice to impart both a creamy and tropical flair to this dish.
- 2 cups cooked cannellini beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 2 medium potatoes, chopped
- 2 carrots diced
- 4 cups vegetable broth
- 1/4 cup coconut milk
- Pinch allspice
- Pinch cayenne pepper
- 4 cups kale, coarsely chopped
In a large pot over medium heat, saute onion and garlic in olive oil for 3 minutes until translucent. Add carrots and potatoes stirring, next add broth, coconut milk, beans, kale, bay leaf, thyme and allspice. Bring to boil and reduce heat to medium low and cook for 30 minutes. Season with sea salt and cayenne pepper to taste.