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Ingredients
- 2 tbsp olive oil
- 1 tbsp fresh parsley
- 2 cloves garlic, minced
- 1 small onion, minced
- 1 carrot, diced
- 3 stalks celery, diced
- 1 package baby kale
- 4 cups vegetable stock
- 2 15 oz. cans cannellini beans, drained
- 1 cup Parmesan cheese
Ingredients
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Instructions
- Heat olive oil in a large soup pot.
- Saute parsley, garlic, onion, carrot, and celery for 5 minutes. Lower heat, cover and allow ingredients to sweat for another 5 minutes.
- Add baby kale and vegetable stock to the pot. Bring to a boil and lower heat to simmer for 20 minutes.
- Add cannellini beans and simmer for another 10 minutes.
- Mix in cheese before serving.
Recipe Notes
*HOW TO FREEZE*
- To freeze this meal, follow steps 1-4 and allow it cool completely before putting it in a freezer safe container.
- Defrost and reheat.
- Add Parmesan cheese to finish.
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“Smart. Simple. Savvy. with Sarah Tseng“, is a motherhood, lifestyle and food contribution. Sarah offers tips and resources from a modern mom’s perspective that focuses on solutions to common motherhood problems so families can love life without wasting a moment! She is also A Modern Mom’s Guide & Northeast Parenting and Lifestyle Contributing Columnist. Connect with Sarah on her blog at smartsimpleandsavvy.com.
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Questions? Ask Sarah at sarah.theorchard@gmail.com
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