This is one of my all time favorite soups to make when I’m feeling like I’ve been eating too much processed food or need a little nutrition boost and detoxification support. It’s super simple, fast, and delicious.
For those of you who have trouble digesting raw vegetables, soups are an excellent way to extract the most nutrition from your veggies. This soup is rich in chlorophyll, vitamins A, C, B vitamins, sulfur, magnesium, and fiber, all of which help support our body’s natural ability to detoxify.
If you prefer, swap out the beans for chicken, or just add some chicken for a more protein rich meal.
Simple Kale & Bean Detox Soup
- 1 tbsp avocado oil
- 2 cloves garlic
- 1 yellow or white onion
- 2 stalks celery
- 2 carrots
- 1 bunch kale
- 2 cans white beans (I use cannellini)
- 8 cups broth (chicken or veggie, I like Rapunzel)
- 1 tbsp herbs de Provence (or any dried or fresh herbs you like)
- 1/2 tsp black pepper
- sea salt to taste
- Mince the garlic. Set aside in small container.
- Chop the onion, celery, and carrot into bite sized pieces (about 1/2 inch). Combine and set aside.
- Wash kale and tear kale leaves away from spine in 1-2 inch sections. Set aside.
- Drain and rinse the cans of beans.
- Heat a large soup pot over medium heat. Once hot, add a swirl of avocado oil. Immediately add onions, celery, and carrots. Saute 3-5 minutes.
- Add garlic. Saute 1 minute.
- Add broth, beans, herbs, salt and pepper. (If using fresh herbs, wait to add with kale.) Simmer 10-15 minutes.
- Add kale. Simmer 1 minute. Adjust salt and pepper to taste, and serve.