White Bean Vegetable Soup

by Experience Momentum Nutrition

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  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 3 medium stalks celery, chopped
  • 1 can (15oz) navy beans (Eden brand is best)
  • 4 cups vegetable broth
  • 4 medium leaves of kale, stems and leaves chopped
  • 1 teaspoon fresh rosemary
  • 1 pinch sea salt


  1. Pour olive oil into a large soup pot. Add onions and garlic and saute, mixing until onion is translucent. Add a pinch of salt, mix, and turn down heat to low. Let onions simmer for about 15 minutes.
  2. Add carrots and celery, and saute for 3 minutes. Add beans and vegetable broth, and bring to a boil. Once boiling, put on low heat and simmer for another 10 minutes, or until carrots and celery are soft. 
  3. Add kale leaves, rosemary, and salt to the pot. Cook until kale leaves are bright in color and soft. 
  4. Enjoy!

RD Tip: Pair this delicious soup with a salad with a zesty vinaigrette and a side of crusty French bread for a complete meal.

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