This recipe comes straight from the Kripalu Seasonal Menu Cookbook for fall and winter that we carry here at the Sanctuary! Not only is this dish delicious, as Peter can attest to from his recent stay at Kripalu, but the recipe is quick and easy, and its star ingredients, Kale and Cannellini Beans, are both SUPERFOODS! Kale is rich in minerals – including magnesium, iodine, zinc, calcium and iron – and Vitamins A, B, C, & K. Among other things, your bones, red blood cells, nerves, blood pressure, metabolism and immune system ALL benefit from Kale. Kale is also FULL of fiber, which regulates digestion, blood sugar, energy levels, weight management, and cholesterol. Meanwhile, Cannellini Beans, when cooked properly, have detoxifying effects on the body, are supercharged with antioxidants and, like kale, help keep your blood sugar and energy levels steady and help you stay full. And did we mention it’s delicious?
2 tablespoons extra-virgin olive oil
1/2 spanish onion, small diced
1 tablespoon minced garlic
1 carrot, small diced
1 tablespoon fresh thyme leaves
1 tablespoon dried sage
1 tablespoon sea salt
pinch of black pepper
8 cups vegetable stock
1 1/2 cups cooked cannellini beans
2 cups chopped, stemmed kale
Heat the oil in a heavy-bottomed soup pot over medium-high heat. Add the onion, garlic, and carrot and saute for 5 minutes. Add the fresh thyme, dried sage, salt, and pepper and cook for a few more minutes. Add the vegetable stock and beans and bring to a boil. Reduce heat to medium and simmer for 20 minutes. Add kale and simmer for 1 minute. Serve hot.