It’s starting to get cold.
I hate it.
If I had my way, it would never be colder than about 55 degrees, and even then that would only be allowed at night. I’m definitely a summer girl…nothing beats the feel of the sun on my skin. I can’t stand being cold, because once I get cold it takes me forever to get warm again.
But I don’t have my way, at least not about the weather. So, I grin and bear it…or grimace and bear it. I’ll admit I like sweaters, and I like the food associated with cold weather….and I actually kinda even like skiing.
Last week the temperature took a nose dive, so it seemed like the perfect time to try out a recipe I’d been thinking about for a while. I saw it on Pinterest originally, but ended up making a few modifications based on what we had (or rather, didn’t have) on hand. And it was delicious.
No joke, this soup is a nutritional powerhouse.
Kale is without question one of my new favorite foods, and for good reason. It tastes amazing, no matter what you do to it, and it’s so incredibly good for you. A cup of the stuff has 100% of your daily vitamin A, C, and K needs. It’s anti-inflammatory, and high in potassium. It’s got tons of antioxidants and flavonoids and other disease-fighting stuff. And it’s one of the few foods I’ve found that actually relieves my stomach problems.
Sweet potatoes are high in a lot of the same vitamins as kale, with the added bonus of beta-carotene. They’re good for you, they’re yummy, and they’re lower in calories than white potatoes (I’m not knocking white potatoes here – love those too!). I personally think they’re more of a comfort food than plain old regular potatoes, but that’s just me.
Carrots are also high in beta-carotene, and there’s some research that suggests they also have cancer-fighting properties. Carrots also have anti-aging properties, and can work wonders on your skin. Why do you think there are so many carrot facial masks?
Cannellini Beans, like most beans, are low in fat, high in fiber, and high in protein. They’re a great way to bulk up a meal without using meat.
Remember the cobbler…and how I told you I wasn’t really a fan of complicated recipes? This one’s pretty easy too. It took me longer to cut the potatoes than make the soup…and Jimmie peeled them for me. Anyway, try it, you’ll love it. Perfect for a fall day. It’s filling, warming, nutritious, and delicious. Ready for the recipe?
- 2 cans cannellini beans, drained
- 4 cups chopped kale
- 3 medium sweet potatoes, cubed
- 15 baby carrots, diced
- 1/4 cup yellow onion, diced
- 2 cups chicken broth
- 3 cups water
- salt and pepper to taste
1. Combine sweet potatoes, carrots, onion, chicken broth, and water. Bring to a boil.
2. Reduce heat to medium and cook until potatoes are tender (about 10 minutes)
3. Add kale and beans, and cook for another 5-8 minutes. Season with salt and pepper to taste
- Servings Per Recipe: 8
- Calories: 236.3
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 414.3 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 9.5 g
- Protein: 12.1 g