My husband treated me to a birthday trip to NYC and while we were there, we attended a taping of Megyn Kelly TODAY. This soup recipe has become one of my favorite things and I keep a container of it in my 'fridge most of the time. I add the spinach to the bowl and pour the heated soup over top. This way, the greens stay nice and fresh every time I have the soup. ENJOY!
Course: Soup
Cuisine: Healthy Eating
Keyword: Joy Bauer, Longevity Soup, Vegetables
Equipment
Blender
Ingredients
215-ouncecans small white beansrinsed and drained
4cupsreduced-sodium broth or stockvegetable or chicken
1onionchopped
3clovesgarlicminced
1/2cupcelerychopped
2large carrotschopped
1-2cupsbroccoli floretschopped
1-2cupscauliflower floretschopped
2cupscrushed tomatocanned
1can14.5 ounce stewed tomatoes
1tspdried oregano
1tspdried basil
2sprigsfresh rosemary
2-3handfulsfresh kale or spinachroughly chopped
1tspkosher salt
chopped nuts and/or pumpkin seedsoptional
Instructions
In a blender, puree 1 can of white beans with 1 cup of stock. Set aside
Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes.
Remove the rosemary sprigs.
Add the stock and white bean mixture, then add in kale or spinach, stir, then simmer for an additional 10 minutes, or until kale (or spinach) wilts. Add more salt and pepper to taste and top each serving with a sprinkling of optional chopped nuts or pumpkin seeds