It’s slowly but surely becoming a habit for my family and I to have soup at least once a week. Especially during this unpredictable weather lately, there’s always almost a gloomy day we can set our sights on for a cozy night in with some delicious, hearty soup. As a nutritionist, it’s exciting for me that my daughters crave the vegetable soup I make that is overflowing with fresh, organic veggies. But as a mother, I fear the day they grow sick of it and their cravings are aimed at something a little less nourishing.
I have been blown away by all of the recipes I’ve tried from the NY Times “Recipes for Health” section so when I came across this simple but incredible looking soup I was ecstatic to try it. I made a few little alterations and it turned out to be this sensationally flavored, really hearty and warming soup- perfect for a night in with my fiancé and my kids. Plus the combination of white beans and kale made it different than our typical veggie soup, while still packing in a ton of nutrients. We do a lot of kale in my house- in smoothies, for salads, roasted for snacking, and I loved packing this nutritional powerhouse food into a soup as well. Kale is one of the most nutrient-dense foods, packed with fiber, iron, antioxidants, Vitamins A, K, C, calcium and also is a natural anti-inflammatory, supports your heart health and is a great detox food. You really cannot find a food healthier than kale. If you don’t love kale, this soup is an amazing way to get it into your diet as it wilts and absorbs all the flavors of the herbs around it- you may barely notice it’s there!
I know, I know, it’s hard to think of kale as a “comfort food” but this soup is so robust and calming, it nourishes every part of your body and soul. Next rainy day or next time you’re feeling a little under the weather, treat yourself to a bowl of this soup instead of your go-to comfort food. Guaranteed you’ll feel better while eating it and afterwards!
Rezept für 4 Portionen
Heat olive oil over medium heat in a large, heavy soup pot and then add onion, carrot and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often for 5 to 10 minutes until the tomatoes have cooked down slightly.
Add the water, tomato paste, oregano, bay leaf, potato, thyme, parsley and salt to taste. Bring to a boil, cover and simmer 10-15 minutes until the potatoes are just tender.
Add the kale and simmer another 10 minutes until the kale is tender and the soup is fragrant. Taste, adjust salt and pepper. Stir in the beans and heat through for 5 minutes.
Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles
After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.