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Kale and White Bean Soup

Sheil Shukla

Medical student by day, passionate home cook and food photographer by night 

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Instagram: @plantbasedartist | plantbasedartist.com

Global eats 

I recommend exploring a new cuisine from a different part of the world. It doesn’t matter whether you’ve tasted it before. With ingredients from around the world easily available in grocery stores and online these days, it’s so easy to experiment with new cuisines. I find that when I step out of my comfort zone to try new flavors, cooking (and eating) is that much more enjoyable!

 

Life truth

You can always learn something new from every single person you meet.

 

INGREDIENTS

1 tbsp olive oil

1 roma tomato, diced

1 carrot, diced

1 tsp dried oregano

1 tsp dried thyme

Pinch of red pepper flakes

3 cups vegetable broth

1 can white beans, rinsed and drained

A couple leaves of lacinato kale, roughly chopped

Salt and black pepper, to taste

 

METHOD

Heat the olive oil in a medium-sized pot. Add the carrot and tomato and cook for about 2-3 minutes. Add the seasoning and broth and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Add the beans and kale and cook for 5 minutes more, or until the kale is cooked through. Season to taste with salt and pepper. Enjoy

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