4 Servings 30 min Cook
1 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Medium Carrots
2 Stalk, medium (7-1/2" - 8" long) Celery
1 Tbsp Turmeric
4 Cloves, minced Garlic
1/2 Tsp Ginger
1/4 Tsp Cayenne Pepper
32 Oz Organic Vegetable Stock
3 Cup Water
1 Tsp Salt
1/2 Tsp Pepper
3 Cup chopped, (1/2" pieces) Cauliflower
1 1/2 Cup White Beans
3 Cup, chopped Kale
Chop all vegetables.
Drain and rinse beans.
In a large saucepan or pot over medium-low, warm oil.
Add onion; stir.
Cook for 5-7 minutes, until the onions begin to brown.
Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated.
Cook for 1 minute, until fragrant.
Add stock, water, salt, and pepper; stir.
Bring to a boil; reduce heat to low.
Cover and simmer for 10-15 minutes, until cauliflower is tender.
When the cauliflower is fork tender, add beans and kale.
Cook until the kale is slightly wilted.