As promised, I wanted to provide you with some of my favorite recipes with easily digestible ingredients.  I made this last week on a chilly Fall day and enjoyed for a couple of days.

my kale soup recipe

1/2lb kale

1T coconut oil

1c chopped carrots

1/4c chopped onion

1 garlic clove (whole)

1 15oz can white cannellini beans, drained

3 3/4c vegetable broth (or any broth you choose)

1/2T sherry vinegar


In a large pot, sautee the onion, carrot and whole garlic clove in coconut oil.

Once browned and soft, add the beans, broth and kale.

Cook for as long as you like but at least 40min or so until kale has softened.

Remove the garlic clove and add the sherry vinegar before serving.