Infuse the complex flavors of Eastern Mediterranean cuisine into a broth with Muhammara Red Pepper Simmer Sauce, then blend in hearty ingredients like white beans and kale. Top with parmesan, Italian parsley and chili flakes before serving.

Total Time: 20 minutes
Yields: 8 servings

Mediterranean Kale and White Bean Soup

Ingredients

• 1 jar Chosen Foods Muhammara Simmer Sauce
• 2 tablespoons Chosen Foods Avocado Oil
• 1 medium white onion, diced small
• 1 bunch kale, roughly chopped, about 4 cups 
• 6 cups vegetable stock or chicken/bone broth
• 4 cups cooked white beans such as Tuscan, cannellini or navy beans (about 2 cans, drained, either store-bought or homemade)
• ½ lemon juice, about 2-3 tablespoons
• ¼ cup shaved parmesan 
• Toppings: chili flakes and parsley

NOTE: If you have any fall or winter veggies in your fridge, you can add them at the end.

Instructions

1. Heat the oil in a medium-large soup or stock pot over medium heat. Add the onions and sauté for 5 minutes or until soft. 
2. Add in the simmer sauce and broth for 10 minutes, stirring occasionally. 
3. Add the beans and kale in and stir so they are evenly mixed. 
4. Add the lemon juice and season with salt and pepper if necessary. 
5. Once the kale is slightly wilted and bright green, the soup is ready.
6. Top with shaved parmesan, chili flakes and parsley.

All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.