Vegan Kale Soup

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 ūüôā

Ingredients:unnamed (1) unnamed (2)

  • 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


  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.unnamed
  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!photo

Lentil Soup

I absolutely love greens and lentils together. It is so hearty and healthy. I threw this recipe together last night and was delightfully surprised how well it turned out. I didn’t measure, but I am going to do my best to give you a good representation of the ingredients I used.


  • 4 cups of dried lentils (I used a variety of green, red and regular)
  • 4 cups of Swiss chard (“I buy the cleaned and pre-cut bag from Wegman’s”)
  • 4 cups of collard greens (“”)
  • 1/2 red onion diced
  • 2 tsp. minced garlic
  • 1 -28 oz. can of tomato puree
  • 2 tablespoons chicken bullion/fat
  • 2 tsp. red chili flakes
  • 3 tsp. pepper
  • 3 tsp. salt
  • 2 tsp. Italian seasonings
  • 4 celery sticks diced
  • 10 cups of water (I didn’t measure this so if you need to add more water along the way- please do)
  • 2 tablespoons e.v.o.o


1.) Start by pouring the water into a large pan, along with the bullion and bring to a rapid boil. Add the lentils, red chili flakes, Italian seasonings, salt, pepper and tomato puree to the water.

2.) Cover the pot, reduce heat to medium and stir occasionally.

3.) Take a a separate non-stick skillet and add the e.v.o.o, set to medium-high heat.  Add the onions and let them cook for about 3 minutes, stirring frequently. Then add the celery and let cook for 5 more minutes and then the garlic, stir frequently. Let the garlic cook for about 2 minutes and then add the mixture into the pot of lentils.

4.) Let the pot of lentils cook for about 25 minutes (check the lentils to see when they’re getting soft.) When the lentil are just about done add the greens, and let cook for 5-10 more minutes.

5.) Serve and enjoy!

*Since I didn’t measure while making this, make sure you taste the broth along the way, if it needs more flavor simply sprinkle more salt, pepper, Italian seasonings, chicken bouillon if you need to!

*I didn’t have any carrots in my fridge, but I think they would be really yummy in this (3)

Chicken Noodle with tomatoes

Love this soup when I’m sick or just need to warm up!


  • 2 boxes of 32 oz. Swanson chicken broth boxes
  • 3 lean chicken breasts
  • 1 bag of celery -diced (including leaves)
  • 1 bag of baby carrots
  • 1/2 of diced white onion
  • 1 box of elbow pasta or ditalini¬†noodles
  • 2 large cans of diced tomatoes


1.) Pour 2 boxes of chicken broth into medium to large size pan, add about 3 cups of water as well.

2.)  Add 3 chicken breasts to the chicken broth as well as celery leaves for flavor. Cook the chicken until it is a a tan-white color.

3.) Remove the chicken breast and add 1 bag of baby carrots, diced celery, 2 cans of diced tomatoes, salt and pepper.

4.) While the vegetables are cooking, cut the chicken and put it back in the pot when finished.  13323_1407386233039_4992635_n

5.) Boil noodles in a separate pan, take out when ready and put in a strainer.

6.) Let the soup simmer on low heat for about an hour.

7.) Combine the the noodles with the soup and enjoy!!13323_1407386873055_630141_n

Tortellini Soup with spinach and beans

After having a lazy Sunday I was craving something comforting for dinner. I came up with this recipe by just adding all of my favorite ingredients into one pot. It turned out delicious!


  • 1 pint of grape tomatoes -halved
  • 6 cups of fresh spinach
  • 9 oz package or tortellini (I used these)
  • 1/2 white onion diced
  • 4 stalks celery diced (keep the leaves)
  • 2 large carrots diced
  • 2 teaspoons minced garlic
  • 2 cans of cannellini beans¬†(I used these)
  • 2 -32oz. boxes of chicken broth¬†¬†(I usually like to make my own stock, but this works instead if you’re in rush)
  • 3 tablespoon fresh dill chopped
  • salt and pepper to taste
  • 2 tablespoons e.v.o.o
  • 3 cubes vegetable bouillon
  • 1 tablespoon dried oregano
  • Crushed red pepper to taste
  • Parmesan cheese to taste


1.) Start by adding the olive oil to a large pot and heat on medium high for about a minute, then add the onions. Let the onions sweat for about 3-5 minutes, stirring frequently. Add the celery, carrots, onions, oregano, dill and tomatoes. Turn heat down to medium and let cook for 8-10 minutes, stirring frequently.  photo

2.) Turn heat to medium low, add the chicken broth, bouillon and beans, cover and let cook for 30 minutes .

3.) Add salt and pepper to taste. Add the tortellini- cook by bringing the heat back up to medium high for about 3 minutes, and the tortellini will be cooked. Add the spinach at the very end.

4.) I sprinkled some Parmesan cheese and crushed reds into my bowl. Enjoy! photo (1)

Farfalle Spinach Tomato Soup

I was feeling a little under the weather earlier this week, and as always I had to baby myself and cook homeade soup. I realize normal people open a can or box when they’re sick because it’s easier…but this soup is so simple it’s totally worth the chopping of some vegetables. My fiance and I ate this up in two days. It was uber delicious. Hope you enjoy!


  • 2 teaspoons fresh ground pepper
  • 5 organic carrots, diced
  • 2 teaspoons dried basil
  • 4 stalks organic celery, diced
  • 3 teaspoons organic chicken bouillon
  • 4 cloves fresh chopped garlic
  • 1 whole white onion, diced
  • 1 box organic farfalle pasta
  • 2 organic 32 oz. organic low sodium chicken broth
  • 1 bad organic washed spinach
  • 1/3 cup e.v.o.o
  • 1 28 oz. can of organic diced tomatoes
  • 1 bunch fresh chopped Italian parsley
  • 3-5 stalks fresh thyme, remove “stalks”


  1. Start by adding e.v.o.o to a large pot. Add diced onion, thyme, parsley and cook over medium to high heat for 5-7 minutes, stirring frequently.
  2. Add garlic, carrots, onion, celery, chicken fat, celery leaves (chopped) to the pot and reduce heat to low and simmer for 10 minutes, stirring occasionally.
  3. Add the tomatoes and chicken broth. Stir together, cover and cook over medium to low heat for about an hour, stirring every so often.
  4. While the soup is cooking, cook the organic farfalle pasta according to the directions on the back of the box. I think its best to keep the pasta al dente, because it going to be going into the soup when you reheat it for leftovers.
  5. Keep pasta separate and add to the individual portions as desired.
  6. Add the spinach at the very end and turn off the heat!
  7. Serve and enjoy!!


Beans and Greens Soup

This is my go-to soup. I make it at least once a month, I think the reason I crave it so much is because it has all of my favorite ingredients in it and it has the most incredible flavor. I hope you enjoy this soup as much as I do! I always keep the noodles separate when I am making soup so they never get soggy!


  • 3 tablespoons of canola oil
  • 3 fresh bay leaves
  • 4 fresh thyme leaves
  • 3 fresh rosemary leaves
  • 1 large white onion chopped
  • 4 garlic cloves chopped
  • 1 24 oz can of diced tomatoes
  • 2 cans of northern beans
  • 1 can of small white beans
  • 2 vegetable bullion cubes
  • 3 32 oz boxes of organic veggie broth (you can also use Chicken broth)
  • 1 box of your preferred noodles
  • 1 bunch of kale, rinsed and cut into small pieces
  • 1 bunch of collard greens, rinsed and cut into small pieces
  • 1 tablespoon of dried basil
  • 1/2 tablespoon of oregano
  • Salt and pepper to taste


  1. Start by grabbing a large soup pot! Put in the canola oil, bay leaves, thyme and rosemary. Cook over medium to low heat for about 5 minutes to let the flavors infuse into the oil.
  2. Add the onion and stir frequently for about 10 minutes until they have softened, add the garlic and cook for 5 more minutes.
  3. Pour in the rinsed beans, tomatoes, broth, collard greens, and kale. Add the oregano, basil and salt and pepper.
  4. Put the lid on and let cook for about 45 minutes to an hour stirring occasionally. Feel free to add more herbs, salt and pepper to get the desired flavor!
  5. In the meantime cook your desired noodles according to the directions on the package. Shock with cold water once they are done and set aside.
  6. Once the soup is finished pour into a bowl and add the noodles!


I saw this recipe in Woman’s Day and it caught my attention because of the wheat berries. I have never cooked with them before but I love expirimenting with new ingredients so I gave it a try. You have to soak the wheat berries overnight and they expand and become soft. The chili was slightly sweet with just the right amount of heat. I will definitley be making this again!


  • 3/4 cup(s) wheat berries, soaked¬† overnight
  • 2 large carrots, coarsely¬† grated
  • 1 medium red onion, coarsely¬† chopped
  • 1 large clove garlic, finely¬† chopped
  • 1 28-oz can(s) crushed tomatoes
  • 1 28-oz can(s) tomato pur√©e
  • 2 teaspoon(s) dried oregano
  • 2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) cayenne pepper
  • Kosher¬† salt
  • 2 15-oz can(s) kidney, pinto or black beans, rinsed
  • 1 16-oz package(s) frozen corn kernels
  • 1 bell pepper (red or green), cut¬† into ¬ľ-in. pieces
  • 1 teaspoon(s) jalape√Īo hot sauce,¬† plus more for serving
  • Sour¬† cream, grated Cheddar and tortilla chips, for serving


1.) Rinse and drain the wheat berries and place them in a 5-to 6-qt slow¬† cooker. Add the carrots, onion, garlic, tomatoes, tomato pur√©e, oregano, cumin,¬† cayenne and ¬Ĺ tsp salt; mix to combine. Cover and cook on low for 6 to 8 hours¬† or on high for 4 to 5 hours.

2.) Stir in the beans, corn, bell pepper and hot sauce and cook until  heated through, about 5 minutes. Serve with the sour cream, Cheddar, tortilla  chips and additional hot sauce, if desired.

Pasta Fagioli

This soup turned out so good the herbs gave it the most incredible flavor and it was so filling! Great staple for the winter months.
  • 1¬†tablespoon¬†olive oil
  • 1¬†onion, diced
  • 2 -3¬†cloves¬†garlic, finely chopped
  • 1¬†stalk¬†celery, diced
  • 1¬†carrot, peeled and diced
  • 1¬†tablespoon¬†fresh basil
  • 2¬†teaspoons¬†fresh oregano
  • 1¬†teaspoon¬†fresh thyme
  • 3 -5¬†dashes¬†fresh rosemary
  • 1¬†dash¬†red pepper flakes (I like more-1 tsp.)
  • 1 1/2¬†cups¬†chopped san marzano¬†whole tomatoes, with juices
  • 3¬†cups¬†vegetable broth
  • 1¬†can¬†cannellini beans, drained and rinsed
  • 1¬†cup¬†ditalani pasta (
  • 2¬†tablespoons¬†chopped¬†fresh parsley
  • freshly grated¬†parmesan cheese
  • salt & fresh ground pepper
  1. In a large heavy pot, heat olive oil over medium high heat.
  2. Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
  3. Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs’ flavors.
  4. Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
  5. Stir in tomatoes and stock and bring to a boil.
  6. Reduce heat and simmer for 30 minutes.
  7. If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
  8. Simmer for 6-8 minutes or until pasta is tender.
  9. Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.

Serving size: 4-6

“Brodo” Inspired Soup

Ever since I was a little girl the first question I asked when sitting down at a restaurant (regardless of the time) was ‚Äúwhat is your soup of the day?‚ÄĚ There is something very comforting about soup and I have grown very fond of making a variety of homemade soups. ¬†Brodo is a popular restaurant in the Buffalo area mostly known for their wonderful soups. Their house soup is my favorite and here is my attempt at recreating it.


  • 2 cans of diced tomatoes with green pepper and onion
  • 6 cups of veggie or chicken broth
  • 1 medium white onion
  • 4 small cloves fresh garlic diced
  • 1 jalapeno cut length wise (seeded)
  • Small bunch organic collard greens
  • Small bunch organic kale
  • 1 bag of tri-color radiatore noodle
  • Salt and pepper to taste
  • Vegetable or chicken bouillon to taste
  • 2 bay leaves
  • Garlic Powder to taste
  • Optional-dash of chipotle chili pepper for extra spice
  • Optional-1 pack of hot Italian sausage patties


1)   Pour the veggie/chicken broth into a large pan add the garlic, diced onion, jalapeno and bay leafs and set to medium heat

2)   If you opt to put the sausage in: On a medium-sized skillet over medium heat take the sausage patties and break them apart as it cooks into bite size pieces. Sprinkle with chipotle chili powder if you like extra spice.  Once the sausage is cooked and broken down put into the broth.

3)   Wash and cut the kale and collard greens length and width wise so that each piece are cut into smaller squares and put into the broth. I like to keep the stems they are loaded with nutrients and gives a nice little crunch to the soup (it is up to you on the amount of greens you want in your soup but do keep in mind that greens do wilt down a considerable amount.)

4)   Let the flavors combine over low heat for an hour stirring occasionally.

5)   While the soup is cooking boil water and cook the pasta according to the directions. I always keep my pasta separate from the broth until I am serving to prevent it from getting soggy. It is also nice because everyone likes a different amount of pasta in his or her soup.

6)   Add salt, pepper,  garlic powder and veggie/chicken bouillon to the broth as needed.

7)   Serve with pasta and enjoy!photo