White Bean and Kale Soup

July 4, 2018

Recently, I had my bloodwork done at an annual check up with my doctor, and once again my stupid LDL cholesterol is creeping up.  It’s not too bad, but it has been increasing for the last 4 years.  Doc tells me to go see a Dietitian to get some guidance.  I met with her (she’s awesome by the way) and she told me that I need to cut down on saturated fat.  This is a new thing for me, since I’ve been pretty much low-carbing it for the last 20 years, due to my family history of diabetes.  So, brave new world of veggies and less meat and cheese for me.  I have 12 weeks to eat this way to see if my LDL goes down.

So to Pinterest I went, searching for veggie heavy things to prep for work lunches.  I found this recipe for White Bean and Kale Soup here:

Y’all, it’s really good and easy.  Here’s the photos I took while making it.  First a group shot of the ingredients.

Then cooking onions and garlic, and adding in carrots and celery.

Then veggie broth, beans, and bay leaf.  And spices.

Then kale.  I didn’t use even close to the amount the recipe calls for.  I used half the bag and it was just right for me.  I also put it in right after the spices, and didn’t wait 10 minutes as the recipe indicates.  I just cooked it all for 20 minutes.  Came out great.

I containerized them for easy grab and go lunch for work.

And there you go!  Easy and delicious.  I eat it with one of those Arnold Sandwich Thins.  I really like the whole wheat with flax seed ones.  Yummo.

Thanks again for reading!




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