Tomato-y Navy Bean Soup

What You’ll Need:

Ingredients

4 tablespoons of EVOO

2 garlic cloves

1 whole white onion

7 celery stalks

1/2 bag of baby carrots

4 cans of organic navy beans

1 can of diced or crushed San Marzano tomatoes

1 whole container of organic veggie broth

2-3 cups of chopped organic kale

Garlic salt

Black papper

Equipment

Soup pot

Strainer (for beans and kale)

Directions:

1. Finely chop your whole white onion and then put it in your soup pot with about four tablespoons of EVOO (extra virgin olive oil). Sauté on medium heat for three minutes.

2. Finely chop your two garlic cloves and add this to the soup pot. Cook on medium heat for five minutes.

3. Cut up both your carrots and celery and then add them the pot. Stir occasionally and sprinkle some garlic salt and pepper while the vegetables cook.

4. While this is happening, open your four cans of beans and drain each one of them in a strainer in the sink. I like to add water to the beans, turning them over with my hand to ensure that all the juice is removed.

5. Pour the beans on top of your veggies.

6. Open your can of tomatoes and also dump these right on top.

7. Stir all of your ingredients and let these simmer on medium heat for five minutes.

8. Then add your container of veggie broth. Put the soup lid on top of the pot (leaving a crack open for air).

9. While your soup cooks, grab your 2-3 cups of kale and rinse it off in a strainer in the sink. Then chop the leaves into bite-size pieces. Once this is done, you can add the kale to the top of your soup, being sure to mix it in.

10. Let the soup cook on low to medium heat for 45 minutes.

11. After this time, I usually like to taste test and make sure that the veggies are soft, and the flavor is rich enough. If you’re happy with the way it turned out, feel free to enjoy! You can also continue to let it cook for another 30 minutes on low eat. It’s never a bad thing to give all of the ingredients more time to mix together!