I hope to educate, inspire and empower you to connect with your body and find food and fitness freedom. Here on the blog I share all of my top tips on movement, nutrition, mindset and motherhood.
Hey, I'm Danielle
Holistic Health Coach helping women reclaim their wellbeing.
Dice onion, celery, carrots and mince garlic. Stripe rule off of kale stalks and cut into small pieces.
Cook onion, celery, carrot, potatoes, and garlic in oil in dutch oven, stirring occasionally until veggies are softened, 8-10 minutes. Add 2 tsp. salt. Add potatoes if using.
While veggies cook, place a strainer over a bowl. Strain can of tomatoes, reserving juice for later. Add tomatoes in strainer to dutch oven and cook 10 minutes.
Add beans, tomatoes juice, red pepper flakes, 4 cups of water to dutch oven. Bring to a simmer.
Add kale in 2 additions, stirring and allowing to wilt in between. Simmer for 5 minutes. Taste & adjust seasoning.