Recipe from the McDougall Newsletter (January 2011), from the book, “Color Me Vegan,”
by Colleen Patrick-Goudreau www.compassionatecooks.com
Purple Kale and White Bean Soup
Oil-free if using water to saute , soy-free, wheat-free
Of course, you can use green kale (dinosaur, or curly) for this soup, but the purple imparts a beautiful color
and forces you to choose a type of kale you might not otherwise have tried.
Servings: 4 to 6
2 tablespoons water for sautéing
2 medium yellow onions, diced
3 ribs celery, finely chopped
2 carrots, finely chopped
¼ teaspoon crushed red pepper flakes
1 sprig fresh rosemary
¼ teaspoon salt, plus extra, to taste
1 tablespoon tomato paste
1 bunch purple kale, stems and ribs discarded, leaves chopped into 1-inch pieces
8 cups vegetable stock
1 can (15 ounces) white beans (navy, cannellini), drained and rinsed
Freshly ground pepper, to taste
Heat the water in a large soup pot over medium-low heat. Add the onions and cook, stirring occasionally
until soft and translucent, about 7 minutes. Add the celery, carrots, red pepper flakes, and rosemary sprig.
Season with the ¼ teaspoon salt.
Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.
Add the tomato paste and combine thoroughly with the vegetables, cooking for about 2 minutes.
Add the kale, vegetable stock, and beans. Bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook until the kale is tender, 15 to 20 minutes.
Remove the rosemary sprig, add pepper and salt to taste, and serve.
ABOUT THE AUTHOR
Dr. Leslie Van Romer, author of weight-loss, health-boosting book, Getting into Your Pants, and its companion workbook, Getting into Your Pants PlayBook,
is a chiropractor, weight-loss cheerleader, and feel-good-about-you motivational health speaker. For more information contact her:
360-683-8844 or 888-375-3754 or Dr.Leslie@DrLeslieVanRomer or visit www.gettingintoyourpants.com www.drleslievanromer.com www.vanromerchiropractic.com