Print Ingredients
Use Cmd/Ctrl + P to print everything.
Pin Recipe Add to Your Recipe Lists/CollectionEquipment
- Cutting Board
- Knife
- Large Pot
- Pressure Cooker with Soup Setting is Optional
Ingredients
- 8 TBSP Oil of Choice for Cooking I used extra virgin olive oil
- 200 g Organic Celery (about 7.5 ounces), cut into large bite-sized pieces
- 458 g Organic Carrots (16 ounces), cut into large bite-sized pieces
- 470 g Organic Yellow Onion (about 16.5 ounces), diced large
- 850 g Organic Cannellini Beans (30 ounces/2 regular cans)
- 800 g Organic Crushed Tomatoes (28 ounces)
- 400 g Organic Potatoes (14 ounces), cut into large pieces
- 190 g Organic Kale (7 ounces), ribs removed and chopped
- 5 tsp Sea Salt
- 1/2 tsp Organic Dried Thyme
- 1/2 tsp Organic Ground White Pepper
- 900 mL Water (4 cups)
Instructions
- Wash and prep all of your vegetables.
- Heat a pot on medium-high heat and add the oil.
- When your oil is heated, add your celery, carrot, and onion. Optionally, add 1 teaspoon of salt.
- Allow the vegetables to brown a bit, and stir as necessary to prevent burning. Cook for 20 minutes.
- Add all of your other ingredients and mix everything very well.
- Reduce the heat to medium-low and add a lid. Your soup should be at a simmer.
- Simmer for one hour. Remove the lid, stir well, and serve.
Tried this recipe?Let us know how it was!