Vegan Kale Soup

Ok, sooo sometimes I try to "get my life" and go on a for real health kick. You know how it is- you wake up one morning ready to slide into your skinny jeans, only to realize about mid-thigh that it ain't happening. So you text your girls that you're a whale- and let them know that you're about to go ham in the gym and sew your mouth shut so they better get with it or be ready to be jealous when you get all types of Beyonce sexy. Thennn Friday hits and you find yourself texting those same friends that you're ditching SoulCycle and instead need them to immediately come over for brownies, wine and a TLC Four Weddings marathon...don't judge!.. Well the next time you're on the Team Get Fine train- make a pot of this soup for yourself. It's flavorful, simple, and will have you feeling like you're ready for bikini season in no time. 

ingredients

2-3 tablespoons olive oil

8 garlic cloves, chopped

1 medium sweet Vidalia onion, chopped

4 cups raw kale (I used the bag that's already cut and washed)

4 cups chicken broth (or use veggie broth for a totally vegan meal!)

2- 15oz cans kidney beans

1/2 cup of matchstick sliced carrots (you can buy these pre-sliced)

3 tomatoes, diced in large coarse chunks

3 teaspoons Italian seasoning

2 tablespoons kosher salt

Black Pepper to taste

1 teaspoon onion powder

1 teaspoon garlic powder

directions

1. In a large pot, heat olive oil over medium heat. Add chopped garlic and onions; saute until soft and the onion is transparent taking care not to burn the garlic.

2. Add kale. Saute, stirring, until wilted and emerald green, about 5 minutes.

3. Add 3 cups of the broth, reserving 1 cup

4. Rinse 1 can of beans and add to pot

5. Add the remaining 1 cup of broth to a blender with the second can of beans (no need to rinse these) and add all of the carrots. Blend well.

6. Add blender mixture to the pot. This will thicken your soup.

7. Stir in tomatoes. Add in all seasonings.

8. Simmer 5 minutes.

9. Ladle into bowls and serve!!