The Benefits
Kale: This bitter nutrient dense leaf may help promote good digestion, fight cancer and help lower cholesterol amongst many other benefits.
Vitamin A, B6, C & K - Calcium - Iron - Manganese
Cannellini Beans: This high protein white bean may support healthy muscle mass, promote good digestion and help regulate blood sugar levels.
Copper - Iron - Magnesium - Potassium - Phosphorus
Celery Root: This odd bulb of the celery plant may help fight inflammation, strengthen your bones and promote gut health.
Antioxidants - Vitamin C & K - Fiber - Magnesium - Potassium
Carrot: This flavorful root may help improve vision, keep blood sugar level under control and help regulate blood pressure within the body.
Vitamin A, C & K - Calcium - Fiber - Iron - Potassium
Vegetable Broth: This simple yet delicious broth may improve digestion, promote weight loss, strengthen bones and maintain healthy hair and skin.
Vitamin A, C, E & K - Calcium - Fiber - Magnesium
The Recipe
Ingredients:
2 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1/2 tbsp dried oregano
2 carrots, sliced
1 celery root, chopped into 1" cubes, sub. celery stalk
2 medium potatoes, optional
1 can cannellini beans
1 can tomato sauce
4-5 cups vegetable broth
1 bay leaf
salt
pepper
2 cups kale, roughly chopped
4 tbsp fresh parsley, chopped
parmesan, for topping
Instructions:
1) In a large pot, sauté olive oil and onion over medium-high heat until onion is translucent. Add garlic and oregano, stir for 1 minute making sure not to burn the garlic. Toss in carrots and celery root. Cook for 3-4 minutes. Add potatoes, tomato sauce and vegetable broth. Bring to a boil, then reduce to simmer. Add bay leaf, salt and pepper. Cook on medium-low for 25-30 minutes with lid on.
2) Once potatoes and celery root can be pierced with a fork, add beans and kale. Cover and allow beans to cook and kale to wilt for 3-5 minutes.
3) Serve with parsley and parmesan. Enjoy!
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