School started up again Tuesday, and I was sooo not ready for it. I want to continue eating fresh peaches and running outside in a tank top. I don’t want to do homework! YUCK!

I do love fall though – my favorite season, so there is a bright side to this whole September thing.

I’d like to say that I crossed every single item off of my summer bucket list, but sadly, I can’t. I didn’t go to a drive-in movie theater and I didn’t make homemade pickles…but I DID…go camping on a lake with my boy.

I also made strawberry jam with handpicked strawberries..

AND something unexpected, and not on my list at all…I got engaged!! So who cares that I didn’t make pickles!? They can wait until next year.

I’m also continuing with my 30 things to do before 30 list, and have it coming along nicely. On that list is to cook my way through a cookbook from front to back, and I have made soooo many awesome recipes from Canadian Living’s The Vegetarian Collection (my book of choice). This is a recipe from that book, and I’m excited to share it with you since it was so tasty. I hope you enjoy it as much as I did!

To begin, heat oil over medium heat in a Dutch oven; add onion, garlic, coriander, cumin, salt and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add broth, 4 cups of water…

And then add your potato, sweet potato and beans. Bring to boil.

Reduce heat and simmer, covered, until vegetables are almost tender, about 20 minutes.

Add kale and parsley, simmer, covered, until kale is tender, about 20 minutes.

That’s it! I highly recommend this soup. Enjoy!

Kale and Navy Bean Soup
Recipe from the The Vegetarian Collection
Makes 8 regular and 10 small servings
Per 1 of 10 servings: 202 calories | 10g protein | 4g total fat | 35g carbohydrates | 4g fibre | 5 WW points +

Ingredients:
2 tbsp (30 mL) extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp each of salt and pepper
6 cups (1.5 L) vegetable stock
4 cups water
2 cups (500 mL) diced peeled potato (about 2)
1 large sweet potato
2 cans (19 oz/540 mL) navy or white kidney beans, drained and rinsed
6 cups (1.5 L) shredded deveined kale or spinach
1/2 cup (125 mL) chopped fresh parsley
2 tsp (10 mL) lemon juice

Directions:
In Dutch oven, heat oil over medium heat; add onion, garlic, coriander, cumin, salt and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add broth, 4 cups of water, potato, sweet potato and beans. Bring to boil. Reduce heat and simmer, covered, until vegetables are almost tender, about 20 minutes.

Add kale and parsley, simmer, covered, until kale is tender, about 20 minutes.

Note: To make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.

Like this soup?
Try other Vegetarian Collection recipes like this Lentil Feta Salad!

14 Responses to Kale and Navy Bean Soup {Vegetarian Collection}

  1. My. Kind. Of. Soup. Right. There.

  2. Connie says:

    Congratulations on your engagement! The ring is gorgeous.

  3. Kathryn says:

    Oh this soup sounds just wonderful, what a great & hearty way to bring in autumn.

  4. Congratulations on getting engaged!! 🙂 This soup looks great.

  5. sstephenson08 says:

    Yayyy!! Congrats on your engagement. That is so great! And a very pretty ring, he did a good job!

  6. Congrats on the engagement & so happy to drop by. Love your jamming and this soup screams comfort. I make similar one with cannelini beans, sometimes chickpeas! 🙂

  7. Congrats on your engagement! The soup looks lovely, too!

  8. Congratulations! He is a lucky boy who will be well feed?.

  9. I agree; the pickles can wait! 😉 Fall is my favorite season, too. This soup looks so comforting and delicious!

  10. Jenny @ BAKE says:

    congratulations on getting engaged! that’s amazing! my summer bucket list is a little shy of completion too! this soup looks lovely!

  11. Yay! Congrats on your engagement! Very exciting! And this soup makes me a little bit happier fall is almost here 🙂

    Sues

  12. Villy says:

    I’m actually happy soup season is approaching!! It looks delicious!!

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