Serves 4
Time 45 min
Ingredients
2 cups unsweetened almondmilk
1 tablespoon dried Italian seasoning
3/4 pound baby red potatoes, quartered
1 cup chopped yellow onion
1 tablespoon no-salt-added tomato paste
1 (15.0-ounce) can no-salt-added cannellini beans, drained and rinsed
1 (15.0-ounce) can no-salt-added diced tomatoes
1/2 cup sliced celery
1 bunch Lacinato (a.k.a. Dinosaur) kale, stems removed, leaves roughly chopped
1/2 pound frozen cod, thawed and cut into small chunks
Method
Bring almondmilk and Italian seasoning to a boil in a large pot.
Add potatoes and onions, reduce heat to medium-low, cover and simmer until potatoes are very tender, about 25 minutes.
Using a blender or immersion blender, carefully purée contents of pot.
Whisk in tomato paste, add beans, tomatoes and celery.
Cover and simmer for 10 minutes. Stir in kale and cod, cover and simmer until kale is tender and cod is cooked through, about 5 minutes more.
Recipe & Photo Courtesy of Whole Food
