White Bean & Kale Soup

There’s nothing better than a big bowl of hardy soup. During the spring months rain and dampness are abundantly present so making this warm and comforting one-pot meal is an easy go-to. The simplicity of this soup is astonishing considering how much flavor you can get into the broth with very few ingredients and little time.


Kale and white beans are a match made in heaven. The smooth richness of the beans and blunt earthiness of kale balance each beautifully. The parsley cuts through with a green freshness keeping the soup light and delicious. The starch from the potatoes ends up thickening the broth a bit, giving that creamy soup texture

fullsizeoutput_fcMy favorite part about cooking is admiring the beauty of the food that comes from this earth. The art of growing, harvesting and preparing is truly incredible and I couldn’t help but admire this beautiful kale at the market. It is best to be inspired by the ingredients that look the best at the store or market and then create a meal plan based on those ingredients. You want any vegetables to be rich in color and crisp/firm to the touch. If you meal plan and then try to get ingredients that are out of season or not in the best of shape you can end up with processed, frozen, or expensive items. I saw this beautiful kale and instantly thought of making this soup.

White Bean & Kale Soup

  • Servings: 4-6
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Vegetarian ‱ Vegan ‱ Gluten Free


œ one large yellow onion, chopped
1 Tablespoon minced garlic
1 Tablespoon olive oil
3 Carrots, chopped into small pieces
5 Red potatoes, diced
1 Cup fresh parsley, chopped
4 Cups Kale, chopped
4 Celery stocks, chopped
3 Cans organic great northern beans, drained and rinsed
32 Ounces Organic and low sodium Vegetable broth
1 Cup water
Salt & pepper to taste


  1. In a large pot over high heat add the olive oil and sauté the onion, garlic and celery until fragrant, about 5 minutes
  2. Add carrots to the pot and continue to sauté for another 5 minutes
  3. Add vegetable broth, water,  potatoes, beans, kale and parsley to the pot and stir
  4. Bring pot back to boil and then turn to low and let simmer for 35 minutes
  5. Serve and enjoy!


Veggie Buddha Bowl with Whipped Avocado Dipping Sauce

What is a Buddha bowl you may ask? Essentially it’s any combination of grains, vegetables, and protein served in a bowl! Ingredients are kept simple and clean while accompanied by delicious sauces and seasoning. Buddha bowls are very filling as well as  great for creating leftovers to fuel yourself throughout the entire week!

For this bowl I decided to use steamed broccoli and carrots, brown rice noodles, baby red potatoes, and a sauté of spinach, onion, and garbanzo beans. The whipped avocado dipping sauce is very simple to make and the cool creamy texture makes each bite absolutely delicious.

This Recipe Is:


fullsizeoutput_e7Ribboning carrots is a great way to prepare them for eating raw or cooked. The thin cut allows them to be cooked quickly or easily eaten raw. I use a vegetable peeler to get the nice thin ribbons. For this Buddha bowl I put the ribbons right into the steamer with the broccoli for 10 minutes and they were good to go! It’s fun to twirl them into small spirals for easy handling (and dipping).

fullsizeoutput_eaGarbanzo beans and spinach bring the hardiness to this bowl and the onion creates a beautiful depth of flavor. Just toss all three into a pan with olive oil for a quick sauté.


The whipped avocado dipping sauce is very simple to make, and great for any dipping or spreading need! Just toss the avocado, lemon juice, and olive oil into a food processor or blender and mix on high to have a fluffy and creamy sauce in seconds!

Veggie Buddha Bowl with Whipped Avocado Dipping Sauce

  • Servings: 4-6
  • Print

Vegetarian ‱ Vegan ‱ Gluten Free


Buddha Bowl
1 Small head of broccoli, chopped
2 Carrots, ribboned
3 Cups baby spinach
1/2 Yellow onion, diced
2 Cups baby red potatoes, halved
1 Package of GF brown rice noodles
1 Can organic garbanzo beans, drained
1 Tablespoons olive oil
Salt & Pepper to taste

Whipped Avocado Dipping Sauce
3 Large avocados
1 Lemon, juiced
1 Tablespoon olive oil


  1. Prepare rice noodles according to package instructions, rinse with cold water and set aside
  2. Prepare the vegetables by chopping the broccoli, halving the potatoes and using a vegetable peeler to ribbon the carrots
  3. In a medium pot bring 4 cups of water to boil
  4. Add the potatoes to the pot and cook until tender, about 15 minutes
  5. While potatoes are cooking use the same pot to steam the broccoli and carrot ribbons for 10 minutes, then set steamer aside and let potatoes finish cooking
  6. While potatoes are finishing, in a medium pan over high heat sauté the spinach, onion and garbanzo beans in olive oil with salt and pepper to taste
  7. Cook until spinach is wilted and onions are translucent, about 10 minutes and then remove from heat
  8. Drain potatoes and set aside
  9. In a medium food processor or blender add the avocado, lemon juice and remaining olive oil. Blend on high until smooth and fluffy
  10. Combine all ingredients into your bowl and either drizzle or dip into the avocado sauce, enjoy!