White Bean, Corn, Carrot, Cauliflower & Kale Soup from WW (formerly Weight Watchers) has consistently been in my top ten blog posts since December of 2018! I’m repeating the recipe today since it uses many staples you may have at home, is delicious, and healthy! What a combination! Of course, you can substitute spinach for kale, chicken broth for vegetable broth, use different beans, etc. Basically, you can use this recipe as a base and add to it what you have in your pantry and freezer. I hope you enjoy this recipe!
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I have been cooking most of the day! I've had so much fun. I'm going to share White Bean, Corn, Carrot, Cauliflower & Kale Soup today. It is the recipe of the week from WW. I really like this soup because it is broth based. If you want to make the soup completely Candida friendly, leave out the corn. I added the carrots to the recipe; the original recipe does not contain them.
White Bean, Corn, Carrot, and Cauliflower & Kale Soup
Prep: 10 min.
Cook: 30 min.
Serves: 8
1 point
Ingredients:
2 tablespoons olive oi
1 small onion, chopped
4 cups chopped kale leaves
2 garlic cloves, minced
1 (32-ounce) carton vegetable broth
1 (15-1/2 ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can butter beans or lima beans, drained
1 cup of carrots, matchstick cut
1 (10-ounce) bag frozen cauliflower florets
1 (8-3/4 ounce) can corn kernels, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Heat oil in a Dutch oven or large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring occasionally, just until kale wilts, about 2 minutes.
Stir in broth, beans, carrots, cauliflower, corn, salt, and pepper. Cover and bring to boil.
Remove pot from heat. Transfer 2 cups soup to blender and puree. Stir puree into remaining soup. Set pot over medium-high heat and bring soup to simmer. Reduce heat and simmer, covered, until flavors are blended, about 20 minutes.
This soup is really delicious! It is quite filling, too. This recipe is vegetarian, vegan, gluten-free, dairy-free, and nut-free. Remember to leave out the corn to make it yeast free, too! The weather in Orlando was chilly today, so this really tasted great!
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I have been cooking most of the day! I've had so much fun. I'm going to share White Bean, Corn, Carrot, Cauliflower & Kale Soup today. It is the recipe of the week from WW. I really like this soup because it is broth based. If you want to make the soup completely Candida friendly, leave out the corn. I added the carrots to the recipe; the original recipe does not contain them.
White Bean, Corn, Carrot, and Cauliflower & Kale Soup
Prep: 10 min.
Cook: 30 min.
Serves: 8
1 point
Ingredients:
2 tablespoons olive oi
1 small onion, chopped
4 cups chopped kale leaves
2 garlic cloves, minced
1 (32-ounce) carton vegetable broth
1 (15-1/2 ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can butter beans or lima beans, drained
1 cup of carrots, matchstick cut
1 (10-ounce) bag frozen cauliflower florets
1 (8-3/4 ounce) can corn kernels, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Heat oil in a Dutch oven or large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring occasionally, just until kale wilts, about 2 minutes.
Stir in broth, beans, carrots, cauliflower, corn, salt, and pepper. Cover and bring to boil.
Remove pot from heat. Transfer 2 cups soup to blender and puree. Stir puree into remaining soup. Set pot over medium-high heat and bring soup to simmer. Reduce heat and simmer, covered, until flavors are blended, about 20 minutes.
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| So delicious! |
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