Recipe: Postpartum Kale and White Bean Veggie Soup

Recipe: Postpartum Kale and White Bean Veggie Soup

Meet
The Expert:
Kelly Leveque

Kelly LeVeque is a holistic nutritionist, wellness expert, and celebrity health coach based in Los Angeles, California. Be Well grew out of Kelly's lifelong passion for health, the science of nutrition and overall wellness. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life.

Great skin health starts within. To rebuild skin elasticity postpartum, start by adding food sources with collagen into your daily regimen. One of the best sources of collagen? Bone broth. Not only does bone broth support health hair, skin and gut health, but also it's rich in magnesium, calcium and phosphorus.

Thankfully, homemade soups are actually a new mom's dream recipe. They're perfect for those nights that you just don't have the time or energy to make an elaborate dinner, and can be made in big batches and frozen or stored for later.

To help with your meal prep, we tapped holistic nutritionist and health coach, Kelly LeVeque of Be Well by Kelly, to share a collagen-rich recipe you can easily add to your grocery list. 

The Recipe: Postpartum Kale and White Bean Veggie Soup

Ingredients 

  • 1 quart chicken bone broth (homemade is best)
  • 2 Tbsp. olive oil
  • 1 cup of chopped onion
  • 1 cup of chopped celery
  • 6 cloves of minced garlic
  • 1 cup of roughly chopped carrots
  • 1 cup chopped Tuscan Kale (ribs removed)
  • 1 cup of chopped broccolini
  • 1 chopped vine ripe tomatoes
  • 1 can white beans (or quinoa)
  • 1 chopped red pepper
  • 4 Tbsp Adobo Seasoning (Frontier Organic Adobo Seasoning)
  • 2 Tbsp. parsley
  • 1 lemon sliced in quarters

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Add the onion, celery, garlic, and a pinch of salt and sweat until they begin to soften, approximately 5 to 6 minutes, stirring occasionally. Add the carrots, kale, and broccolini and continue to cook for 4 to 5 more minutes, stirring occasionally. Add 4 tbsp of Adobo Seasoning mix and stir.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, white beans and the pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 20 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

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This article is for informational purposes only. It is not, nor is it intended to be, a substitute for professional medical advice, diagnosis, or treatment and we recommend that you always consult with your healthcare provider. To the extent that this article features the advice of physicians or medical practitioners, the views expressed are the views of the cited expert and do not necessarily represent the views of Perelel.