TSS Thanksgiving: Feel-Good Recipe Inspiration

Recipes

TSS Thanksgiving: Feel-Good Recipe Inspiration

By The Sculpt Society

We’re strong believers in working out for as little as 10-20 minutes for quick and impactful workouts, but that also carries over into how we prioritize self-care daily. Simplifying your self-care routine elevates your practice by focusing on un-complication. It’s about honing in on daily practices, with impact intention, that help you feel your best. We’re strong believers in working out for as little as 10-20 minutes for quick and impactful workouts, but that also carries over into how we prioritize self-care daily. Simplifying your self-care routine elevates your practice by focusing on un-complication. It’s about honing in on daily practices, with impact intention, that help you feel your best. We’re strong believers in working out for as little as 10-20 minutes for quick and impactful workouts, but that also carries over into how we prioritize self-care daily. Simplifying your self-care routine elevates your practice by focusing on un-complication. It’s about honing in on daily practices, with impact intention, that help you feel your best.

Recipe: Sweet Potato Kale and White Bean Soup

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, diced
  • 1 pound sweet potatoes, cut into 1/2-inch cubes
  • 2 tablespoons garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups kale, stems removed and leaves roughly chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 (13-ounce) cans unsweetened coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon chives, chopped, for garnish

Preparation

STEP ONE: Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potatoes. Cook for 5 minutes, stirring frequently until the potatoes begin to soften.

STEP TWO: Add the garlic, Italian seasoning, salt, and pepper. Continue cooking for an additional 1 minute.

STEP THREE: Add the kale. Stir to combine and cook 3 minutes (until kale is slightly wilted).

STEP FOUR: Stir in the cannellini beans, coconut milk and vegetable broth. Bring just to a boil then reduce the heat to low. Simmer for 5 minutes, stirring occasionally until slightly thickened and heated through. Adjust seasoning to taste, sprinkle with chives, and serve hot.

“Describe What The Food Tastes Like and How Yummy It Is!”

– Megan Roup

TSS Exclusive

We love Material Kitchen’s elegant and engineered products made from the best quality materials. Co-founders Euince and Dave wanted to carry their Korean and Vietnamese traditions into their own homes and give home cooks the tools they’ll reach for every day, for every meal—all carefully designed to look beautiful, feel great and last a lifetime. What could be better?! 

 

Our favorite product of theirs is the Fundamentals Kit. It features 7 pieces of cookware that we reach for each and every mealtime. Whitney, our marketing coordinator, recently moved into her first apartment post-grad and uses her Fundamentals Kit on the daily. “Not only does it look chic on my countertop, but it’s perfect for my small space and the convenience factor of having it all in one place is unbeatable.”

Material Kitchen is currently hosting its annual Kinder Kitchen Sale where you can automatically get 20% off sitewide and a portion of the proceeds will be donated to The Lower East Side Girls Club!

SHOP MEGAN'S FAVORITES
TSS Thanksgiving: Feel-Good Recipe Inspiration

TSS Thanksgiving: Feel-Good Recipe Inspiration

Recipe: Sweet Potato Kale and White Bean Soup


Ingredients


  • 2 tablespoons olive oil

  • 1/2 cup yellow onion, diced

  • 1 pound sweet potatoes, cut into 1/2-inch cubes

  • 2 tablespoons garlic, minced

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 2 cups kale, stems removed and leaves roughly chopped

  • 2 (15-ounce) cans cannellini beans, drained and rinsed

  • 2 (13-ounce) cans unsweetened coconut milk

  • 2 cups vegetable broth

  • 1 tablespoon chives, chopped, for garnish



Preparation

STEP ONE: Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potatoes. Cook for 5 minutes, stirring frequently until the potatoes begin to soften.


STEP TWO: Add the garlic, Italian seasoning, salt, and pepper. Continue cooking for an additional 1 minute.


STEP THREE: Add the kale. Stir to combine and cook 3 minutes (until kale is slightly wilted).


STEP FOUR: Stir in the cannellini beans, coconut milk and vegetable broth. Bring just to a boil then reduce the heat to low. Simmer for 5 minutes, stirring occasionally until slightly thickened and heated through. Adjust seasoning to taste, sprinkle with chives, and serve hot.

Get cooking!

TSS Tip

We love Material Kitchen’s elegant and engineered products made from the best quality materials. Co-founders Euince and Dave wanted to carry their Korean and Vietnamese traditions into their own homes and give home cooks the tools they’ll reach for every day, for every meal—all carefully designed to look beautiful, feel great and last a lifetime. What could be better?! 

 

Our favorite product of theirs is the Fundamentals Kit. It features 7 pieces of cookware that we reach for each and every mealtime. Whitney, our marketing coordinator, recently moved into her first apartment post-grad and uses her Fundamentals Kit on the daily. “Not only does it look chic on my countertop, but it’s perfect for my small space and the convenience factor of having it all in one place is unbeatable.”

Material Kitchen is currently hosting its annual Kinder Kitchen Sale where you can automatically get 20% off sitewide and a portion of the proceeds will be donated to The Lower East Side Girls Club! Use this link HERE to check out our favorites

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Comments

  • This soup is as good as Megan says it is. Absolutely fantastic. Definitely add a good amount of parmesan cheese on top before eating!

    Kelly on
  • Thank you Megan for sharing this nutritious warming recipe. I usually make a red lentil and carrot soup and sometimes throw in some kale from the garden. But I found a tin of white beans in the press and I must use them in your soup. As the weather in Ireland has been quite mild until yesterday, we are due snow! So many thanks for sharing this and it will be nourishing after a good workout.

    Sarah Galbraith on

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