Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
What you’ll need…
- Knob of extra virgin coconut oil or ghee
- 2 medium onions – sliced
- 6 cloves garlic
- 1 teaspoon smoked paprika (optional)
- 5 bay leaves
- Pinch chili flakes
- Himalayan or Celtic sea salt – 2 pinches or to taste
- Cracked black pepper
- 2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…) You can use canned but try to use organic
- 2 cups tightly packed roughly chopped kale leaves
- 2 cups vegetable broth – if using a supermarket brand choose one free of artificial ingredients
- 1 can whole tomatoes (preferably organic)
- Extra virgin olive oil to garnish
How to make…
1. Heat a knob of oil in a large stockpot and add the sliced onions, salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the pot becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.
Serves 3-4
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