Winter White Bean Kale Soup

As we come to the close of January, I like to think about cleaning up my insides in preparation for the last month of winter. I have this soup that I pack with the white navy bean. I know this little bean has helped bring down my cholesterol. I eat 1/2 cup of these magical beans or any other bean and drink 2 oz of Kvass everyday. These ingredients keep my system nourished and running clean.

• 1 tablespoon avocado oil

• 1 yellow onion chopped

• 4 medium carrots sliced

• 4 celery stalks sliced

• 4 cloves garlic, minced

• 1 sprig thyme

• 1 teaspoon Himalayan pink salt

• 1/2 teaspoon black pepper

• 1 sprig fresh Rosemary

• A handful of chopped parsley

• Crushed red pepper flakes, a pinch

• 4 cups vegetable broth

•  6 c cooked white navy bean

• 2 cups chopped spinach or kale

• 1 c muun chi Lemon Turmeric Chia Pudding

• Garnish: chopped fresh parsley

Warm your oil and add the onion, garlic, celery and carrots til the onion is translucent and the veggies are frangrant. Add the herbs and seasonings. Sauté for another couple of minutes.

Remove a cup of these veggies and place in a blender with a cup of navy beans, a cup of veggie broth and the pudding. Blend this mixture til thick and creamy. Add this creamy broth back into the pot with the herb mix, the rest of your broth, beans and chopped kale. Garnish with chopped parsley.

Close your eyes and breathe in and welcome the last month of winter. I love it.