I went to Trader Joe’s for the first time on Sunday and fell in love! For some reason I thought it would be more expensive than other grocery stores, but to my surprise it was significantly cheaper. I loved the market feel of it and was truly impressed with their product selection. This vegan soup took about 40 minutes to make and was bursting with flavor! My fiance and I ate this up in two days. Nom Nom, hope ya’ll enjoy 🙂

Ingredients:

• 1 tablespoon minced garlic
• 1 medium yellow onion
• 1 leek diced
• 4 bay leaves
• knob of coconut oil
• sea salt
• cracked black pepper
• 1 49.5 oz can of veggie broth
• 2 cans of organic canellini beans
• 1 bag of fresh kale, chopped
• 2 tablespoons pesto
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 3 large carrots peeled and chopped
• 2 stalks celery finely diced
• 4 small red potatoes peeled and quartered
• 1 rosemary stalk-taken off the vine

Steps: 

1. Start by taking the coconut oil into a medium to large skillet and turn heat on medium/high. Add the onions and let simmer down for about 3-5 minutes, then add the leeks, rosemary, paprika, chili powder, salt, bay leaves, pepper, pesto and garlic, turn the heat down to medium and cook for another 3-5 minutes.
2. Add 2 cups of the vegetable broth into the skillet. Add the potatoes and carrots, reduce heat to medium low, cover and simmer for 10 minutes or so.
3. In the meantime take a large pot and add a dollop of coconut oil, heat at medium/high. Add the diced celery and cook for about 5 minutes or until tender, then add the remaining broth and the beans (make sure to rinse thoroughly!)
4. Take the skillet and pour the ingredients into the large pot. Add the kale, cover and simmer for 20 minutes and let all of the flavors blend together!