I-Burn: Harvest Minestrone with Kale

By Bailey1_

the I-Burn will nourish and restore the organs and systems that manage toxin removal in the body: the kidneys, lymphatic system and bladder. You can lose up to 3 lbs in three days by flooding the body with anti-inflammatory foods like celery, parsley, beets, Asian pears, wild-caught fish and other easy-to-digest protein sources consisting of nuts, seeds and legumes that will:

make the body more alkaline so it can metabolize and burn through food more effectively.

This detoxifying, anti-inflammatory and vegan-friendly I-Burn soup will taste like it simmered in a slow-cooker all day, but it actually requires very little time to prepare.

Ingredients

• 1/4 cup plus 2 tablespoons olive oil
• 3 carrots, medium diced
• 2 celery stalks, medium diced
• 1 red onion, medium diced
• 3 cloves garlic, finely chopped
• Pinch of crushed red pepper flakes
• 2 cups fresh zucchini, medium diced (about 1 medium or 2 small)
• 2 cups green beans, cut in 1-inch pieces
• 4 cups low-sodium vegetable broth
• 28-ounce can diced tomatoes with juice
• 15-ounce can kidney beans, drained and rinsed
• 15-ounce can black beans, drained and rinsed
• 2 cups slightly packed chopped fresh kale, tough stems removed
• Sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Details

Servings 6
Adapted from hayliepomroy.com

Preparation

Step 1

Heat a large, heavy pot over medium heat. Add the olive oil, carrots, celery, and onion. Cook, stirring occasionally, about 5 minutes or until the veggies have softened. Add the garlic and crushed red pepper flakes, and sauté about 30 seconds, until the garlic is fragrant.

Add the zucchini, green beans, and a generous pinch each of salt and pepper. Cook, stirring often, until the veggies begin to soften, about 3 minutes.

Stir in the broth and tomatoes, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes, until the veggies are tender. Stir in the beans and kale, and simmer until the kale is tender, about 5 minutes. Stir in the parsley, season to taste with salt and pepper if needed, and serve.