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Kale and White Bean Soup

January 21, 2014

After a busy three day weekend, this soup fit the bill for a quick and light dinner. With just a few ingredients its a perfect option for a weeknight dinner. I hope you enjoy it! 


Prep time: 10 minutes

Cook time: 15 minutes


Yields 4 servings

Ingredients: preferably organic


  • 2 tbsp olive oil

  • 1 cup diced yellow onion (1 medium)

  • 2-4 garlic cloves roughly chopped. Quantity to taste.

  • 1 32oz box vegetable broth

  • 4 cups chopped, packed baby kale

  • 1 14.5oz can Italian style diced tomatoes

  • 1 14.5oz can cannellini beans, drained and rinsed

  • 2-3 large carrots, peeled and diced



  • In a large saucepan, heat olive oil over medium heat.

  • Add onion, cook 3 minutes or so.

  • Add garlic, cook an additional 2 minutes.

  • Add diced carrot and kale, saute over heat for 2 minutes.

  • Add tomatoes and broth.

  • Cover and cook 5 minutes or until kale and carrots are tender.

  • Add beans and heat thoroughly. Serve hot.


Serve this on its own like I do or top with croutons and some grated cheese.




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2014 The Well Connection.