PP Veggie Packed Kale Cannellini Soup

Chef: Molly Patrick, Clean Food Dirty Girl

Makes: 6 Servings

Prep Time: 25 min

Cook Time: 25 min

Total Time: 50 min

INGREDIENTS

• 2 T nutritional yeast

• ½ T dried oregano

• 1 t salt

• ½ t dried marjoram

• ¼ t black pepper (about 10 turns)

• ¼ t onion powder

• ½ c red onion, chopped

• 1 c yellow bell pepper, diced

• 1 t garlic

• 3 c water

• 1 c green zucchini, diced

• ¼ c tomato paste

• 1 ½ c diced tomatoes, including juice

• 1 ½ c canned cannellini beans, drained and rinsed

• 1 c frozen peas

• 2 c baby kale, chopped and lightly packed

• 1 T coconut aminos

• 3 T basil, chopped

• 2 T parsley, chopped

• 1 T lemon juice

DIRECTIONS

1. In a small bowl, stir together the nutritional yeast, oregano, salt, marjoram, black pepper, and onion powder. Set aside for now.

2. In a large stockpot, over medium-high heat, add the onion, yellow bell pepper, garlic, and sauté for 6 min, adding a splash of water and stirring if the veggies begin to stick.

3. Add the water, zucchini, and tomato paste and stir until the tomato paste dissolves. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 min, with a lid on the pot at an angle.

4. Stir in the diced tomatoes (including the juice), cannellini beans, peas, kale, coconut aminos, add the spice mixture you set aside earlier. Simmer for 5 more minutes, uncovered, then add the basil, parsley, and lemon juice and remove from the heat.

5. Serve and enjoy!

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl, a company dedicated to helping people eat more plants while celebrating human imperfection. Through her sweary and inclusive approach, Molly and her team help thousands of people around the globe eat more plants daily. You can find out more at Clean Food Dirty Girl and take a test drive of their meal plans and online classroom.