Spinach and White Bean Soup

How about a new recipe?


This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup! It works well in the warmer weather, too.

Spinach and White Bean Soup 

(Serves 6) 

Ingredients:
 
2 tbsp avocado or olive oil 
1 small onion, chopped 
2 garlic cloves, chopped 
1 pound spinach, washed and chopped 
4 cups low-salt veggie broth 
1 (15 oz.) can white beans, drained & rinsed Sea salt 
Black pepper 


Directions: 


1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes. 


2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated. 


3. Ladle into soup bowls and enjoy! 



In good health,
Tara

P.S. If healthified, always-gluten-and-dairy-free recipes are your jam, you’re gonna love my (free) 3-Day Meal Plan. It’s designed for women looking to lose excess body fat, but if you just wanna download it for all the new, tasty recipes, I won’t tell anyone. ;-)

Lentil - Veggie Soup

When does soup season officially start in your household?  My car said it was 45 degrees outside yesterday morning when I was up and out early.  Commence souping!  

I've been focusing on natural immunity boosting this past week with my private Facebook community, Lean In with Tara Allen Health.  The omnipresent echo of late October sniffles always seem to inspire my most nurturing of recipes.  Besides the winning ingredients (garlic, spices, plants, protein) in this next recipe, the fact that it is a soup - a hot liquid - will be key in helping to fight off some germs.  When we bring a mug of something nice and hot close to our face (no burning yourself though, deal?!), the steam helps to kill off those pesky buggers that like to hang out in our nostrils and cause head colds.  So, take your time with your soup or tea or coffee and try to inhale as you canoodle with your warm cup of ANYthing. :-)

Here's a soup recipe that I happen to love.  I wanted something warming, hearty, plant-based, and free of dairy and gluten so my whole family could partake.  If it passes that taste-test for your family, make it in large batches next time around and freeze some so if/when you ARE feeling under the weather, you have this on the ready and don't even have to worry about cooking.

***Lentil-Veggie Soup***

Ingredients:

1 pound lentils, rinsed

2 quarts broth (chicken, veggie, whatever)

1 cup onion, chopped

1 cup tomatoes, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

3 cloves garlic, minced

3 T olive oil

2 tsp sea salt

1/2 tsp cumin

1/2 tsp chili powder

Directions:

1. Pour olive oil in bottom of large saucepan on stovetop (medium heat).

2. Add carrots, celery, onion, and garlic, and cook about 5 minutes (onions should become slightly translucent).

3. Add all remaining ingredients.

4. Bring to a boil, then reduce heat to low.

5. Cook an additional 30-35 minutes on low.

6. Serve as is for a chunkier consistency.  Or, use an immersion blender (or transfer to a blender in batches) for a smoother consistency (picky toddlers, anyone?). ;-)

7. Freeze any leftovers that won't be eaten over the next few days.