It's cold out (unless you are lucky enough to live somewhere warm year-round), and that means warm, comforting food is needed! This soup is healthy yet so delicious, and with a little plant-based cheese sprinkled on top and a side of crusty bread, it's something anyone would enjoy. Plus, its super easy and comes together quick. We pulled this recipe from one of our favorite creators, @healthygirlkitchen.
Recipe
Serving: 6 Prep time: 10 minutes Cook time: 30 minutes
Total time: 40 minutes
Ingredients:
- 1 diced yellow onion
- 2 tbsp olive oil
- 2 cups roughly chopped kale
- 1 cup diced zucchini
- 1 can rinsed and drained cannellini beans
- 1/3 cup chopped parsley
- 1/2 cup jasmine rice
- 1/4 cup chopped dill
- 1 tsp salt
- 1/4 tsp black pepper
- 2 32 oz cartons of vegetable broth
- bakery bread for dipping
Instructions:
- Bring a large soup pot to medium heat and add olive oil and onion. Sauté until the onion is translucent. Add in zucchini and sauté for another 5 minutes until the zucchini is golden.
- Add in kale, beans, parsley, dill, rice, salt, pepper and vegetable broth. Stir.
- Bring to a boil then cover and cook on low stirring occasionally for 20 minutes.
- Serve with crusty good bread and enjoy!
Canopy Tips:
1. Sprinkle with a little (or a lot) of Nutrional Yeast for extra cheesy flavor.
2. If you want to be extra healthy, you can swap the Jasmine rice for brown rice.
3. Add in Tofu at the boiling stage for extra protein.
4. Get creative with it! Adding in different vegetables you have laying around is a great idea. We personally loved the added touch of mushrooms.
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