|Illustration by John Burgoyne|
Hello Sproutlings! I am so excited to share my first video for a new series I am launching for Sprouting From The Soul. Today I discuss a few key tips to eating more veggies during the winter months. Please feel free to comment and share your tips and advice as well.
Here is a quick rundown of vegetables currently in season:
To find your local CSA, check here.
Quick and Easy Kale and White Bean Soup:
2 tablespoons olive oil
1 32 oz low sodium vegetable broth
1 can of cannellini beans rinsed throughly
1 Large diced yellow onion
4 garlic cloves finely diced
2 sweet potatoes medium diced
3 Carrots sliced carrots
4 cups packed chopped kale
4 sprigs fresh parsley
Fresh Cracked Pepper
D I R E C T I O N S:
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, fresh carrots, sweet potato, and bring to a boil and then simmer covered. Season with salt and pepper. Cook 15 minutes until carrots and potato are tender. Add beans, kale, and about half parsley cook for another 5 minutes. Garnish with remaining parsley. Serve hot.