Golden Beet, Kale, and Leek Soup
I made this recipe when I was on a healthier eating streak, and I love it because it's low cal and still filling.
Ingredients:
Olive oil
1 onion, finely diced
4 garlic cloves, minced
1 stalk of leeks, washed, and sliced into 1⁄4-inch half-moons
4 golden beets, thinly sliced
8 cups low-sodium organic chicken stock
2 cans organic northern white beans
1 1/2 cups shredded kale leaves (remove the stems)
Salt and pepper to taste
Directions:
In a large stockpot, warm the olive oil over medium-low heat. Add the onion, garlic, and leeks and sauté until the onion is soft and leeks are lightly brown (8 to 10 minutes). Add the golden beets, and sauté, stirring occasionally, about 20 minutes.
Pour in the broth and bring to a boil. Reduce the heat to medium-low and let simmer, for about 30 minutes.
Toss in the shredded kale, and season to taste with salt and pepper. Cook just until kale is slightly wilted.
