30
1100
65

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 onion (large, chopped)
  • 3 garlic cloves (peeled and minced)
  • 1/2 teaspoon red pepper flakes
  • 2 zucchini (diced)
  • 2 carrots (peeled and diced)
  • 2 ribs (medium, celery, diced)
  • 3 sweet potatoes (small, peeled and diced)
  • kosher salt
  • freshly ground black pepper
  • 28 ounces italian tomatoes (crushed)
  • 8 cups chicken stock
  • 2 cans great northern white beans
  • 4 cups kale (washed and shredded)
  • kosher salt
  • freshly ground pepper
  • grated parmesan cheese (for garnish)
  • lemon zest (for garnish)
  • extra virgin olive oil (Additional, for drizzling)
  • whole wheat bread (Crusty, for dipping)
  • 1 cup vanilla almond milk
  • 1 cup frozen blueberries
  • 100 grams acai berry (unsweetened frozen, puree)
  • 1 cup greek yogurt (vanilla)
  • 1/4 cup raw almonds
  • 1 kiwi fruit (peeled and cut into large chunks)
  • 1 apple (cored and cut into wedges)
  • 3 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 tablespoon flax seed

Directions

  1. In the mixing bowl of your KitchenAid® 11-Cup Food Processor, add the onion and garlic cloves and process into a medium fine chop. Set aside in a small mixing bowl.
  2. Add the zucchini, carrots, celery and sweet potatoes; process over medium speed until chopped into medium size pieces.
  3. In a KitchenAid® 8-Quart Stockpot, heat the oil over medium heat. Add the onions, garlic and red pepper flakes and sauté for about 2-3 minutes until soft and translucent. Add the zucchini, carrots, celery and sweet potatoes, salt and pepper and sauté for another 5-7 minutes, stirring continuously and adding more olive oil as necessary.
  4. Pour in the crushed tomatoes and stock and bring to a boil. Reduce heat and simmer over medium heat for about 10 minutes, stirring often. Add the beans and kale and bring heat down to a simmer.
  5. Simmer soup gently until kale is tender, about 15-20 minutes.
  6. Garnish the soup with some grated Parmesan cheese, lemon zest and with an additional drizzle of olive oil, if desired. Serve hot with crusty bread on the side for dipping.
  7. In the mixing bowl of your KitchenAid® 11-cup Food Processor, add the onion and garlic cloves and process into a medium fine chop. Set aside in a small mixing bowl.
  8. Add the zucchini, carrots, celery and sweet potatoes; process over medium speed until chopped into medium size pieces.
  9. In a KitchenAid® 8-Quart Stockpot, heat the oil over medium heat. Add the onions, garlic and red pepper flakes and sauté for about 2-3 minutes until soft and translucent.
  10. Add the zucchini, carrots, celery and sweet potatoes, salt and pepper and sauté for another 5-7 minutes, stirring continuously and adding more olive oil as necessary.
  11. Pour in the crushed tomatoes and stock and bring to a boil. Reduce heat and simmer over medium heat for about 10 minutes, stirring often. Add the beans and kale and bring heat down to a simmer. Simmer soup gently until kale is tender, for about 15-20 minutes.
  12. Garnish the soup with some grated Parmesan cheese and lemon zest with an additional drizzle of olive oil, if desired. Serve hot with crusty bread on the side for dipping.
  13. In the mixing bowl of your KitchenAid® Diamond Blender, add the almond milk, frozen blueberries and Acai berry puree and mix on “stir” setting for about 1 minute until smooth.
  14. Place the almonds, kiwi and apples in the blender and mix on “puree” setting for about 30 seconds.
  15. Lastly, add the yogurt, honey, lemon zest and flax seeds; processing on “liquefy” for about a minute until all ingredients are blended well. If the mixture becomes too thick, add a little water to thin it out a bit. Adjust sweetness by adding more honey if desired.
  16. Pour into large glasses, garnish with additional flax seeds and serve immediately.
Discover more recipes from KitchenAid

NutritionView more

1100Calories
Sodium45%DV1080mg
Fat69%DV45g
Protein124%DV63g
Carbs38%DV115g
Fiber96%DV24g

PER SERVING *

Calories1100Calories from Fat410
% DAILY VALUE*
Total Fat45g69%
Saturated Fat11g55%
Trans Fat
Cholesterol100mg33%
Sodium1080mg45%
Potassium3010mg86%
Protein63g124%
Calories from Fat410
% DAILY VALUE*
Total Carbohydrate115g38%
Dietary Fiber24g96%
Sugars43g86%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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