This was actually one of the first recipes I created for an assignment in culinary school and have been enjoying it ever since.

It’s easy to make and great to have on hand for a rainy day.

What’s Smart & Sexy About This Soup?

Kale-Kale is an exceptional source of chlorophyll, which helps to give energy & life

Navy Beans--as with all beans, Navy beans are filled with fiber making them a great food to eat regularly to control blood sugar levels.

Garlic–is antibacterial, antifungal and stabilizes blood sugar levels.

And, despite popular belief that garlic repels people, the Greeks and Egyptians embraced it as an aphrodisiac as it was thought to inflame passions.  Eat up!

Energizing Italian Navy Bean SoupScreen Shot 2016-06-15 at 3.52.39 PM

Serves 8-10

2 Tablespoons Extra Virgin Olive Oil
1 medium onion, medium diced
1 medium carrot, medium diced
2 stalks celery, diced
4 medium garlic cloves, roughly chopped
4 cups water or stock of your choice
4 cups kale, chopped very small (about 1 bunch)
1 15 ounce can diced tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon ground sage
1 15 ounce can navy beans, drained
Salt & pepper to taste

Heat up large soup pot over medium low heat.  In extra-virgin olive oil, sauté onion carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.

Add garlic and continue to sauté for another minute.  Add water or stock, kale, tomatoes, oregano, rosemary and sage.  Simmer for 30 minutes over medium heat.

Add navy beans and salt and pepper to taste. Cook for another couple minutes so beans can heat through.   Ladle into soup bowls and Enjoy!