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Hearty White Bean and Veggie Soup (with croutons)

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Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 leek stalk chopped (see notes for how to chop)
  • 1 small white onion finely chopped
  • 2 large cloves garlic minced
  • 2 large carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 cup diced sweet potato
  • 4 cups chicken broth or vegetable broth
  • 1 can crushed tomatoes
  • 1/3 cup dry green French lentils soaked in filtered water for at least 15 minutes and then drained and rinsed well
  • 3 cups filtered water*
  • 1 can navy beans drained, rinsed well
  • 1 can cannellini beans drained, rinsed well
  • 1 tablespoon coconut aminos
  • 1 tablespoon balsamic vinegar
  • Sea salt + pepper to taste
  • 2 bay leaves
  • 2 cups shredded kale
  • 2 pieces of sliced rye or sourdough bread
  • 1 tablespoon extra-virgin olive oil
  • Generous pinch of sea salt black pepper, garlic powder and dried oregano

Instructions

  • In a medium sized pot, add olive oil, minced garlic, onion and leeks on medium heat. Sauté for 3-4 minutes or until onion and leeks soften. Add a little bit of chicken broth if needed.
  • Add the carrots and celery, and sauté for 7-8 minutes or until they soften. Add a little bit more chicken broth if needed.
  • Add salt and pepper to season. 
  • Add the rest of the chicken broth and crushed tomatoes and stir.
  • Add the lentils and sweet potato and stir again.
  • Add the balsamic vinegar, coconut aminos and bay leaves.
  • Simmer on low-medium heat for about 20 minutes and then add the navy beans and cannellini beans and stir. Cook for another 10 minutes.
  • Add the shredded kale and cook for another 10 minutes.
  • Serve in your favourite soup bowl and top with croutons.
  • Store in the fridge in an airtight container for up to 4 days or freeze for 2-3 months.
  • Enjoy!
  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Cut bread into desired shape and put in a bowl with olive oil, sea salt, black pepper, onion powder and oregano. 
  • Toss to coat.
  • Spread out on baking sheet and bake for about 10 minutes.