Super Healthy Vegetable And Bean Soup

• 1/4 cup extra-virgin olive oil
• 1 onion large, chopped
• 3 garlic cloves peeled and minced
• 1/2 teaspoon red pepper flakes
• 2 zucchini diced
• 2 carrots peeled and diced
• 2 ribs medium, celery, diced
• 3 sweet potatoes small, peeled and diced
• kosher salt
• freshly ground black pepper
• 28 ounces Italian tomatoes crushed
• 8 cups chicken stock
• 2 cans great northern white beans
• 4 cups kale washed and shredded
• kosher salt
• freshly ground pepper
• grated Parmesan cheese for garnish
• lemon zest for garnish
• extra virgin olive oil Additional, for drizzling
• whole wheat bread Crusty, for dipping
• 1 cup vanilla almond milk
• 1 cup frozen blueberries
• 100 grams acai berry unsweetened frozen, puree
• 1 cup greek yogurt vanilla
• 1/4 cup raw almonds
• 1 kiwi fruit peeled and cut into large chunks
• 1 apple cored and cut into wedges
• 3 tablespoons honey
• 1 teaspoon lemon zest
• 1 tablespoon flax seed

1. In the mixing bowl of your KitchenAid(R) 11-Cup Food Processor, add the onion and garlic cloves and process into a medium fine chop. Set aside in a small mixing bowl.
2. Add the zucchini, carrots, celery and sweet potatoes; process over medium speed until chopped into medium size pieces.
3. In a KitchenAid(R) 8-Quart Stockpot, heat the oil over medium heat. Add the onions, garlic and red pepper flakes and saute for about 2-3 minutes until soft and translucent. Add the zucchini, carrots, celery and sweet potatoes, salt and pepper and saute for another 5-7 minutes, stirring continuously and adding more olive oil as necessary.
4. Pour in the crushed tomatoes and stock and bring to a boil. Reduce heat and simmer over medium heat for about 10 minutes, stirring often. Add the beans and kale and bring heat down to a simmer.
5. Simmer soup gently until kale is tender, about 15-20 minutes.
6. Garnish the soup with some grated Parmesan cheese, lemon zest and with an additional drizzle of olive oil, if desired. Serve hot with crusty bread on the side for dipping.
7. In the mixing bowl of your KitchenAid(R) 11-cup Food Processor, add the onion and garlic cloves and process into a medium fine chop. Set aside in a small mixing bowl.
8. Add the zucchini, carrots, celery and sweet potatoes; process over medium speed until chopped into medium size pieces.
9. In a KitchenAid(R) 8-Quart Stockpot, heat the oil over medium heat. Add the onions, garlic and red pepper flakes and saute for about 2-3 minutes until soft and translucent.
10. Add the zucchini, carrots, celery and sweet potatoes, salt and pepper and saute for another 5-7 minutes, stirring continuously and adding more olive oil as necessary.
11. Pour in the crushed tomatoes and stock and bring to a boil. Reduce heat and simmer over medium heat for about 10 minutes, stirring often. Add the beans and kale and bring heat down to a simmer. Simmer soup gently until kale is tender, for about 15-20 minutes.
12. Garnish the soup with some grated Parmesan cheese and lemon zest with an additional drizzle of olive oil, if desired. Serve hot with crusty bread on the side for dipping.
13. In the mixing bowl of your KitchenAid(R) Diamond Blender, add the almond milk, frozen blueberries and Acai berry puree and mix on "stir" setting for about 1 minute until smooth.
14. Place the almonds, kiwi and apples in the blender and mix on "puree" setting for about 30 seconds.
15. Lastly, add the yogurt, honey, lemon zest and flax seeds; processing on "liquefy" for about a minute until all ingredients are blended well. If the mixture becomes too thick, add a little water to thin it out a bit. Adjust sweetness by adding more honey if desired.
16. Pour into large glasses, garnish with additional flax seeds and serve immediately.

extravirgin olive oil, onion, garlic, red pepper, zucchini, carrots, celery, sweet potatoes, kosher salt, freshly ground black pepper, tomatoes, chicken stock, great northern, kale washed, kosher salt, freshly ground pepper, parmesan cheese, lemon zest, extra virgin olive oil, whole wheat bread crusty, vanilla almond milk, frozen blueberries, acai, greek yogurt vanilla, almonds, fruit, apple, honey, lemon zest, flax seed

Taken from www.yummly.com/recipe/Super-Healthy-Vegetable-and-Bean-Soup-2099189 (may not work)