Warm, flavorful, and perfect for a cold winter’s day.  Did I mention this calorically dilute soup is perfect for weight loss and satiety?

The Starch Solution by Dr. John Mc Dougall inspired my 30- pound weight loss journey and is also the catalyst for this hearty bowl of smack your lips goodness.

After nearly 50 trips around the sun, I’ve learned a thing or 2 about fad diets.  I hate them! This recipe is my answer to the fad diet movement.  I  reject your rice cakes and seltzer water as a meal mentality.  I’m much too hungry for that!

What do you say we take our health back and eat delicious food in the process!  Did I hear an Amen?  I thought so!

Now on the recipe!

2.5  C. Cooked navy beans
4 C Kale
Sauté 2 medium shallots
With 3 cloves of garlic
Add vegetable broth to cover beans and kale (I use Better Than Bullion Vegetable Base)
1 tbsp. Umami seasoning (Trader Joe’s)
1 tbsp onion powder
1/4 c. nutritional yeast
1/4 tsp smoked paprika
Salt and pepper to taste
1/2 tsp red pepper flakes
1/2 tsp dried cilantro

Cooking Instructions

*Prepare 2 cups of presoaked white beans in the pressure/slow cooker in advance.*

Water saute’ garlic and shallots until translucent.
Add all *heated spices to sauteed garlic and shallots.
Add 1/2 cup water to the saute mixture
Add  1 tsp. of Better Than Bullion Vegetable base to the mixture and stir.
Add kale
Cook kale 5-7 minutes until it wilts.
Add beans and the liquid they were cooked in.
Add salt and pepper to taste.
Simmer over medium for 15-20 minutes.
Server with whole grain garlic bread.
Enjoy:)

To see this recipe in action check out my weight loss update with a bonus recipe.  If you just want to see the recipe, skip to the last 3 minutes of the video.

Tips and Tricks

~This white bean and kale soup omits the added oils.  If that’s not your thing, sauté your aromatics in the oil of your choice.  It a delicious recipe either way.

~Heat your dry spices to release their flavor before adding them to the soup.  It takes about 15- 30 seconds in a pre-heated pan.