Kale & White Bean Soup with Kale & Walnut Pesto

Kale & White Bean Soup



Prep Time: 20 Min

Cook Time: 32 - 35 Min

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1. Add everything for the kale pesto except for half the EVOO. Pulse to combine everything until it is broken down. Scrape down the sides, add the remaining oil, and let run until combined. Set aside.

**If you would like an emulsified pesto, use a vortex blender.
 

1. Begin heating the EVOO in a large saucepan set to medium heat. Once heated, add 1 Tsp. of pepper flakes, celery, onion, and a good pinch of salt and cracked pepper. Cook two minutes and then stir in 2 Tbsp. of the kale pesto. Continue to cook another 4 – 5 minutes.

 

1. Add the potatoes and cauliflower to the pot along with another good pinch of sea salt and pepper. Cover and cook 5 minutes.

 

1. Pour in the vegetable stock and water. Increase the heat slightly and bring to a boil. Once boiled, stir in the vegeta, salt, remaining pepper flakes, fresh kale, and white beans. Reduce heat to medium low, cover, and simmer 20 minutes.

 

1. Taste and adjust salt if desired. To finish, stir in 3 Tbsp. of fresh kale pesto along with the juice of the remaining half a lemon. Serve and enjoy!

 
** Refrigerate leftover kale pesto and use for a variety of things. Stir more into soup, use on grilled veggies, blend into tomato sauces, there’s endless possibilities.

                      Grocery List
                            KALE PESTO

• 4 C Fresh Green Kale, packed
• 3 cloves Garlic, crushed
• ¼ C Fresh Basil
• ¼ C Fresh Parsley
• 1 Tbsp. Grated Parmesan
• 1 C EVOO
• ½ Lemon, zested & juiced
• ½ Tsp. Sea Salt

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• 3 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 4 Stalks Celery, chopped
• 2 C Mini Yellow Potatoes, chopped
• 2 C Cauliflower Florets
• 4 C Fresh Green Kale, chopped
• 540 ml can White Beans, drained & rinsed
• 4 C Low Sodium Vegetable Stock
• 2 C Cold Water
• ½ Lemon, juiced
• 1 ½ Tsp. Vegeta Seasoning
• 1 ½ Tsp. Red Pepper Flakes
• 1 Tsp. Sea Salt
• Cracked Pepper