Ingredients – 2 tablespoons extra-virgin olive oil – 1 medium yellow onion, diced – 2 medium carrots, chopped – 2 celery ribs, thinly sliced – 1 teaspoon sea salt, plus more to taste – Freshly ground black pepper – 3 garlic cloves, grated – 1 (28-ounce) can diced tomatoes – 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed – 1 cup chopped green beans

– 4 cups vegetable broth – 2 bay leaves – 1 teaspoon dried oregano – 1 teaspoon dried thyme – 3/4 cup small pasta, elbows, shells, orecchiette – ½ cup chopped fresh parsley – Pinches of red pepper flakes – Grated Parmesan cheese, optional, for serving Instructions – Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, 

and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften. – Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes. – Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through. – Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Ingredients – 2 tablespoons coconut oil – 1 medium onion, chopped – 4 garlic cloves, minced – 3 tablespoons minced ginger – 1 tablespoon mild curry powder – ¼ teaspoon crushed red pepper flakes, more to taste – 1 (28-ounce) can fire roasted diced tomatoes – 1 cup dried French green lentils, rinsed and drained – 2½ cups water – 1 (14-ounce) can full-fat coconut milk

– ½ teaspoon sea salt, more to taste – Freshly ground black pepper – ½ cup diced cilantro – 2 tablespoons fresh lime juice Instructions – Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed. – With the heat on low, add the garlic, ginger, curry powder, 

and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. – Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency. – Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

Notes Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.

Ingredients – 2 tablespoons extra-virgin olive oil – 1 medium yellow onion, diced – 2 medium carrots, chopped – 1 fennel bulb, diced – ½ teaspoon sea salt, plus more to taste – Freshly ground black pepper – 2 teaspoons balsamic vinegar – 2 garlic cloves, minced – 1 (28-ounce) can diced tomatoes – 3½ cups vegetable broth – 1 tablespoon fresh thyme leaves

– ¼ to ½ teaspoon red pepper flakes – 9 to 12 ounces cheese tortellini,or vegan tortellini – 5 cups torn kale – Dollops of Kale Pesto – ½ cup chopped fresh parsley or basil Instructions – Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.

– Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender. – Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes. – Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

– Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.

Ingredients – 1 tablespoon extra-virgin olive oil – 1 medium yellow onion, chopped – 1 teaspoon sea salt – 3 garlic cloves, minced – 1 teaspoon cumin – 1 teaspoon coriander – ½ teaspoon chili powder – 2 (15-ounce) cans black beans including the liquid in the can – 2 chipotles peppers canned in adobo sauce*, chopped, plus 2 tablespoons sauce – 1½ cups vegetable broth – 1 tablespoon lime juice, plus wedges for serving

topping options: – avocado slices – Greek yogurt or cashew cream – Pepitas – pickled onions – Serrano peppers – Chili powder Instructions – Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. 

Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes. – Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings. Notes *If you're sensitive to spice, feel free to scale back to one chipotle pepper.

Ingredients – 2 tablespoons extra-virgin olive oil – 1 medium yellow onion, chopped, – 2 celery stalks, chopped – 2 cups chopped carrots, about 4 medium – 6 kale leaves, stems finely diced, leaves chopped – 4 garlic cloves, grated – 1 (14-ounce) can diced fire-roasted tomatoes – ¾ cup uncooked green lentils – 2 tablespoons white wine vinegar

When the Instant Pot is preheated, drizzle the oil into the pot and add the onion, celery, and carrots. Cook for the 8 minutes, or until the vegetables soften. – Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes.

– Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir in the kale leaves. Add a pinch of red pepper flakes and season to taste with salt and pepper. – Remove the thyme bundle, and garnish with the parsley and grated Parmesan, if desired. Serve with crusty bread.

Notes Stovetop Instructions 1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until the vegetables start to soften, about 8 minutes. 2. Stir in the kale stems, garlic, and cumin, followed by the vinegar, tomatoes, broth, thyme, lentils, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 30 minutes, or until the lentils and vegetables are tender.

3. Add the kale leaves and cook for 5 minutes more, or until wilted. Add a pinch of red pepper flakes and season to taste with salt and pepper. Garnish with the parsley and Parmesan cheese, if desired.