Another fall recipe! I actually really don’t like kale normally, but in a soup I think it’s really good! Kale is a great source of vitamin A, vitamin C, potassium, and even has about 3 grams of protein per cup. This soup was pretty easy to make and definitely delicious!
Ingredients
1 tbsp olive oil
1 cup onion, diced
1 tbsp garlic, minced
1 cup carrots, diced
1 cup sweet potato, diced (I used purple… which are apparently white on the inside)
1 cup celery, diced
2 cans reduced-sodium petite diced tomatoes
2 cans cannellini/white beans, drained and rinsed
32 oz unsalted/low-sodium chicken broth
2-3 cups kale
1 package of tofu shirataki spaghetti (can substitute any type of noodle/rice)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili pepper flakes
1 tsp paprika
Black pepper to taste
Directions
Heat olive oil in a pan and sauté onions, garlic, sweet potato, carrots, and celery for about 5 minutes, stirring constantly. Add in tomatoes and beans, cook covered for 2-3 minutes. Add broth and spices. Let simmer for about 15-20 minutes or until carrots and potato are tender. Add in kale and noodles and let simmer for 2-3 minutes. Serve!
Dietitian Ciara 