Hearty White Bean & Kale Potage (Soup)

Deanne Thomsen, is the Faith Outreach Manager for The Humane Society of the United States who engages people of faith about animal protection issues. Deanne is also one of the campaign managers for the Prevent Cruelty California initiative, a broad coalition of groups including Hsus, Mercy For Animals, The Humane League, ASPCA and others, working to upgrade California’s laws relating to the extreme confinement of farm animals. Today on #LunchBreakLIVE, Deanne is making a Hearty White Bean & Kale Potage (Soup) that even non cooks will think is easy. Follow Deanne on IG: @deannethomsen, Twitter: @deanne.thomsen and FB Deanne Thomsen. #JaneUnChained

Deanne’s Hearty White Bean & Kale Potage

INGREDIENTS

  • 1 quart  low sodium vegetable broth (reserve 3 T for sautéing) Pacific Foods
  • 1 T olive oil (optional)
  • 1 onion, diced (yellow, white or red)
  • 4 cloves fresh garlic, thinly sliced
  • 4 cups fresh kale, remove stems and rough chop,
  • 1 cup fresh tomatoes, diced
  • 1 can (14.5 oz) cannellini beans, no salt added, rinsed & drained, Field Day Organic Cannelini Beans
  • 2 – 3 large carrots, cut into coins
  • 8 oz lentils, cooked Simply Balanced Black Beluga Lentils
  • salt, to taste

DIRECTIONS

  1. Heat vegetable broth or water and sauté onion and carrots till onions become translucent (about 5 min), and add garlic at the 3 min mark.
  2. Add the remaining vegetable broth, kale and tomatoes and continue to cook until the kale becomes tender.
  3. Add the beans and continue to cook until beans are heated through
  4. Add salt, to taste
  5. Enjoy!

IMG_1279Some of the ingredients for Deanne’s Hearty White Bean & Kale Potage (Soup)

IMG_1280Fresh ingredients for Deanne’s Hearty White Bean & Kale Potage (Soup)

IMG_1284Hearty White Bean & Kale Potage (Soup)

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