In Chinese Medicine, white bean, kale & rosemary soup is a warming, nourishing meal that supports Spleen Qi while gently nourishing the Lung and Large Intestine, making it especially fitting for Autumn. White beans resonate with the Metal element, while warm broth helps counter seasonal dryness and kale provides grounding nourishment and supports healthy elimination. Aromatic rosemary adds warmth and movement, creating a comforting soup that encourages digestion, nourishment, and the seasonal practice of letting go.
Serves: 4
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cans cannellini beans, drained and rinsed
- 5 cups low-sodium vegetable broth
- 3 cups chopped kale
- 1 tsp dried rosemary
- ½ tsp dried thyme
- Black pepper to taste
- Juice of ½ lemon
Preparation
- Heat olive oil in a soup pot.
- Sauté onion, carrots and celery for 5 minutes.
- Add garlic and cook for another minute.
- Add beans, broth, rosemary and thyme.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Lightly mash some of the beans against the side of the pot to thicken the soup.
- Add kale and simmer for another 5 minutes.
- Finish with lemon juice and black pepper.
Approximate Macros
Calories: 310 | Protein: 17g | Carbs: 49g | Fat: 7g | Fiber: 14g
Chinese Medicine Perspective
White foods traditionally resonate with the Metal element, making white beans particularly fitting for the season. Warm broth helps provide moisture during dry weather, while beans and vegetables provide fiber to support regular elimination—the Large Intestine’s very literal expression of letting go.
Body as Oracle:
What am I holding simply because I have become accustomed to carrying it?
Batch tip: Make a double batch and freeze individual portions.
