HOLISTIC CHEF EDDIE'S TIP OF THE DAY #50

I know the rest of the country, besides South Florida, is having cool weather and very indicative of the fall season.  Our summer here in West Palm Beach, Fort Lauderdale, Miami area continues but I know that things change around Halloween.  This is a great time to feature another soup, WHITE BEAN AND KALE.  I can eat soup when it's 100 degrees outside (just as long as I'm eating it in air conditioning).  I love it.  It seems to satisfy my hunger and make me think of warm on the inside, cozy and "home".  I know I always say this but this soup is one of my favorites.  I have so many.  Cannellini Beans, which I am featuring in this recipe, are loaded with Vitamin B, potassium, iron and zinc along with Kale which is also loaded with nutrients and manages your blood sugar levels and makes you feel full.  You can't beat the benefits.  

        WHITE BEAN AND KALE SOUP

2 Tablespoons Extra Virgin Olive Oil
1 medium Sweet Onion, chopped
2 large cloves Garlic, minced
2 medium sized Carrots, sliced
2 stalks Celery, sliced 1/4 inch
1 1/2 teaspoons fresh Thyme or 1 teaspoon dried Thyme
1 Bay Leaf
3 - 15 ounce cans of Cannellini Beans, drained
1 bunch Kale, stems removed and rough chopped 
1/4 cup dry White Wine
2 Tablespoons Braggs Liquid Amino
4 cups Vegetable or Chicken Broth
Salt and Pepper to taste

1)  Heat the Olive Oil in a soup pot and add the Sweet Onions, Carrots, Celery (called the mirepoix) Thyme and Bay Leaf.  Stir over high heat until all contents are evenly covered with oil.  Turn the heat to simmer, cover the pot and let the vegetables sweat out their juices to combine with the Olive Oil, about 10 minutes.  After 10 minutes add the Garlic and stir for 30 seconds. 
2)   Add the drained Beans, Broth, Wine, Braggs and Pepper.  Bring to a boil and then turn down to a simmer.  Cook 20 minutes.  Then add the Kale and continue cooking for another 15-20 minutes until the Kale is tender.  Adjust the seasonings and serve hot.  True comfort food.  YUMMY!!!