Super Immunity Kale Soup Recipe

Keep your kids healthy during flu season by making sure they get enough of the good stuff.  Based on the book Super Immunity by Joel Fuhrman, M.D., eating a combination of mushrooms, onions and a cruciferous vegetable helps boost your bodies defense.  By eating these three foods in combination you are strengthening your cell membrane to help your body live stronger and disease free.  I try to make a recipe with the terrific trio once a week to keep my kids and husband flu free.  Fewer sick days, fewer Doctor visits, fewer drugs, I’m all about it.  Here is my latest recipe for Super Immunity Kale Soup.

Super Immunity Kale Soup

1 bunch kale chopped

2 cans cannelini beans drained and rinsed

1 carton organic chicken stock

1 carton organic vegetable stock

1 white onion diced

6 cloves garlic minced

1 cup sliced mushrooms

Saute diced onion and minced garlic in 2 tablespoons of olive oil.  Add kale and cook down about 5-10 minutes or until tender.  Add beans, stock and mushrooms.  Cook together for about 20 minutes.  This soup is great with some hot pepper flakes and grated parmesan cheese. Don’t forget the chunk of crusty bread.

My heart and prayers go out to all of the families who are suffering in Sandy Hook, Connecticut and all of the Moms that are struggling with the sadness everywhere as they kiss their kids before sending them to school.



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