white bean & kale

Don't be fooled by the simple ingredients in this recipe—this soup packs a punch in both flavor and nutrition. For added depth, try serving it German style by topping the soup bowl with a splash of white vinegar and another dash of nutmeg.

1 ½ tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 boxes organic chicken or vegetable broth
1 cup canned diced tomatoes
(2) 15.5 oz cans navy beans
3 cups kale, washed and chopped
½ teaspoon anise seed
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon nutmeg

In a Dutch oven, heat the olive oil over medium heat. Add onions and celery; cook for 2 to 3 minutes or until vegetables begin to soften. Add garlic; cook another 1 to 2 minutes. Add the broth, tomatoes, beans, kale and anise seed and bring to a boil. Reduce heat to low, partially cover and simmer for 10 minutes. Stir in the parsley, thyme and nutmeg; simmer another 3 to 5 minutes, uncovered. Serve with fresh bread and salad.

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