Italian coconut soup

Ingredients:

• 15 1/2 oz Great Northern Beans

• 1/2 teaspoon Italian Seasoning

• 2 Sweet Potatoes

• 3-5 leaves of Lacinato Kale

• 1/4 of 1 Yellow onion

• 10oz Coconut Milk

• 3 tablespoons Mushroom Stock Concentrate

• Ciabatta Bread (any bread will do)

• 2 cloves Garlic

• 1/4 oz Chives (this is usually one plastic container full found at the store in the cold section)

• Crushed Red Pepper Flakes

• Salt & Pepper

Directions:

Prep:

1. Mince Garlic

2. Mince Chives

3. Chop Sweet Potatoes into bite size Pieces

4. Chop onion into small pieces. I always throw mine into the food processor so they get really chopped up.

5. Remove and discard any thick center stems from Lacinato Kale. Roll leaves into a large “cigar” and slice across into ribbons.

6. Place half of the garlic and half of the chives into a small bowl. Drizzle about 2 tablespoons of olive oil. Season with salt and pepper. Mix to combine.

Soup:

1. Heat about 1 1/2 tablespoons of olive oil in a large pot over medium- high heat. Add the sweet potatoes to the hot pot. Season with salt and pepper. Cover pot with lid and cook for 5-7 minutes or until the sweet potatoes begin to soften. Stir occasionally.

2. Reduce heat to medium. Add yellow onions and remaining garlic. Season with Italian Seasoning. Cook 3-4 minutes (uncovered) until onions are translucent. Stirring occasionally.

3. Add coconut milk, 1 1/4 cups of water and mushroom stock concentrate to the pot with veggies. Stir to combine. Bring to a boil. Simmer uncovered for 5 minutes or until the broth has reduced.

Make Garlic Chive Toast:

1. Slice off a chunk of bread and cut horizontally in half.

2. Spread garlic chive oil over the cut sides of the bread. Place bread into the toasted over for 3-5 minutes. (If you don’t have a toaster oven, you can pop it into the oven to toast! Try 400-425 for 5 minutes!)

Finish Soup:

1. Add beans and kale to pot with soup. Cook for 1-2 minutes (uncovered) so the beans are warmed through and the kale is softened. Salt and Pepper to taste.

2. Divide Italian Coconut soup between bowls. Sprinkle with leftover chives and crushed red pepper flakes. Serve garlic chive toast on the side!