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White Bean & Kale Soup
Ingredients
  • ¼ cup veggie broth (for initial sautéing)
  • ½ white onion, diced
  • 2 to 3 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 2 roma tomatoes, diced
  • ¼ tsp garlic powder
  • 3 to 4 cups veggie broth (I like mine a bit chunkier!)
  • 1 15-oz can navy beans, drained and rinsed
  • 1 TBSP finely chopped thyme
  • 1 small bunch of kale, roughly chopped, woody stems removed
  • Himalayan sea salt and black pepper, to taste
  • optional for serving: red pepper flakes, big squeeze of lemon
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