Soup and salad are your two best friends.

They’re nutritious and versatile, and you can whip them up with just about any ingredients or left-overs you have in the house. This soup is a hearty treat and made more special with the addition of the pumpkin pie spice and pumpkin seed topping.


  • 2 carrots, peeled & diced
  • 1 stalk celery sliced in 1/8 inch pieces
  • 1 garlic clove, minced
  • 1 large shallot, minced
  • 4 T. vegetable broth
  • 1 28 ounce can of crushed tomatoes
  • 2 cans of water (use the empty tomato can)
  • 3 cups kale, stems removed, cut into bite-sized pieces
  • 1 yam peeled and cut into 1/4 inch cubes
  • 1 bay leaf
  • 1/2 c. elbow macaroni (made from corn, gluten free)
  • 1 can Navy beans rinsed thoroughly
  • 1 t. salt
  • 1/2 t. pumpkin pie spice
  • 3-5 grinds of fresh black peppercorns
  • 6 T. pumpkin seeds
  • lemon for garnish (optional)



  1. Heat vegetable broth in large soup pot on low.   Saute carrots, celery, garlic and shallot in broth until soft about 3 – 4 minutes.
  2. Add canned tomatoes,  water and bay leaf.  Bring to a boil.
  3. Add kale and yam.  Reduce heat to medium, keeping a slow boil.  Cook for an additional ten minutes, until yam is tender.
  4. Add pasta and cook for an additional ten minutes until pasta is tender.
  5. Add beans, salt, pepper and pumpkin pie spice.  Heat 1-2 minutes until fully incorporated and beans are heated through.
  6. Discard bay leaf and serve.  Top each bowl with 1 T. pumpkin seeds and a half-slice of lemon.

    Serves 6

Enjoy our Kale & White Bean Soup, let us know what you think