Meatless Monday: one day a week, cut the meat.
It’s a common misconception that you can’t get all of your daily nutrients from plants, but we’re here to tell you- you totally can! We thought we’d share this hearty soup recipe that’s pumped full of antioxidants and hearty enough to fuel your day. This soup makes the prefect meal prep lunch or weekday dinner- especially if you add freshly grated Pecorino Romano cheese on top.
What you will need:
1 tablespoon extra virgin olive oil or avocado oil
1 medium sweet onion- diced
3 medium carrots- diced
2 stalks celery-diced
1 large leek, washed well and cut into 1/2″ rings
3 cloves of garlic- chopped
3 T. tomato paste
1- 15 ounce can of cooked white beans- drained and rinsed
1- 28 ounce can of diced tomatoes
64 oz. Vegetable broth
2 T. Herbs de Provence
1 t. Dried thyme
2 C. Butternut squash- diced
5 kale leaves- roughly chopped without ribs
salt + pepper
1.) In a large soup pot add the oil and chopped onion. Sauté for a few minutes until translucent and soft
2.)Add the carrots, celery and leeks- (Make sure you really wash and rinse these, otherwise you will have sandy soup!) Continue cooking, stirring to ensure you don’t burn your veggies- about five minutes.
3.) Add the garlic and cook another 30 seconds. Add tomato paste and stir well then add beans, diced tomatoes, vegetable broth, seasoning and butternut squash. Bring to a simmer and cook for 20 minutes or until squash is tender.
4.) Add the chopped kale and cook for another 10 minutes taste test to see if more salt and pepper is needed.
5.) Put it in a bowl and gobble it up.
This recipe also freezes well! Just let it cool, and pour it into containers meant for the freezer. Defrost in the fridge when you’re ready to enjoy.