Take a break from the sweet and savory and opt for a fresh, light, and cleansing bowl of broth and veg, with a kick (thank you chili flakes). I love this recipe as it also serves as a great way to clean up whatever veg you have left in the fridge. This bowl of hearty goodness will cleanse your gut, and leave you feeling satisfied. It really is the perfect bowl of year end goodness.
2 tablespoons extra virgin olive oil
1 medium sweet onion – diced
5 cloves of garlic – minced
4 celery stalks – roughly chopped
5 medium carrots – skin removed and roughly chopped
½ teaspoon chili flakes
½ teaspoon sea salt
1 large zucchini – chopped into half moons
1 teaspoon turmeric
1 8-ounce can fire-roasted tomatoes
8 cups vegetable broth
2 teaspoons apple cider vinegar
1 14-ounce can cannelloni beans – drained and rinsed
3 cups chopped kale
Juice of 1 medium lemon
Optional – ¼ teaspoon cayenne pepper
01.Heat the olive oil in a heavy bottom pot over medium-high heat.
02.Sauté the onions, garlic, celery, carrots for about 10 minutes, or until they begin to soften and caramelize.
03.Season with chili flakes and salt. Add the zucchini and turmeric. Cook down for 3 minutes before adding the roasted tomatoes, vegetable broth and vinegar. Simmer covered for 30 minutes on low heat.
04.Add the beans and kale and cook for another 15 minutes. Finish with lemon juice and if you like add approximately 1/4 teaspoon cayenne pepper for the spice.
05.Adjust the seasoning by adding more salt, pepper or lemon juice. Serve hot and enjoy!
Leftovers can be refrigerated in an airtight container for up to a week.