Simple Kitchen Sink Soup
By Heather McDougall
I like to add a squeeze of fresh lemon juice and a little salt and pepper at the table. I serve this with whole grain bread or baby roasted potatoes.
Prep Time: 5 min
Cook Time: 20 min
4 Cups Low sodium vegetable broth
2-15 Ounce Cans Cannellini or navy beans, drained and rinsed
15 Ounce Can Fire-roasted tomatoes
1 Tsp Onion powder
1/2 Tsp Garlic powder
1 Cup Uncooked whole-grain elbow macaroni
1 Bunch Kale, chopped
Add the first 5 ingredients to a large pot and simmer for about 10 minutes, add pasta and simmer for about 5 minutes, add kale and cook for 2 more minutes.
Print With Images
Print Without Images
Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.