Bikini Ready Recipes: Tuscan Kale & White Bean Soup

IT’S BIKINI AFTER BABY WEEK #10! I’m happy to say that I’ve lost almost all of my baby weight following Kelly’s plan. I’m one happy girl!

Here’s another delicious Fab 4 recipe that will keep you full and satisfied while shedding off those last few pre-summer pounds: 

Tuscan Kale & White Bean Soup

Ingredients:

4 cups chicken bone broth (vegetable broth optional)

2 Tbsp avocado oil or algae oil

1 Tbsp grass-fed butter or ghee (avocado oil optional)

1 cup of chopped onion

2 cloves of minced garlic

1/4 tsp dried thyme

1/8 tsp dried oregano

1 1/2 cups chopped Tuscan kale (ribs removed)

1 cup chopped carrots

1 cup chopped celery

1 can whole peeled tomatoes (chopped with seeds removed)

2 cans cannellini beans

1 lemon, juiced

salt to taste

Directions:

1. Heat the avocado oil in large, heavy-bottomed stockpot over medium-low heat. Add the onion and garlic and sweat until they begin to soften, approximately 5 to 6 minutes, stirring occasionally.

2. Add thyme and oregano and salt and stir for 2 minutes on medium heat. Add the broth and simmer for 15 minutes.

3. Add the kale, tomatoes, carrots, celery, white beans and the broth. Reduce the heat to low, cover, and cook until the vegetables are warm, approximately 20 minutes.

For more of my favorite Fab 4 recipes of Kelly’s, check out these links here! 

And make sure to stay tuned for more tips from Kelly on both my blog and Kelly’s, Be Well By Kelly. WEEK 11, HERE WE COME!