2 cups unsweetened almondmilk
1 tablespoon dried Italian seasoning
3/4 pound baby red potatoes, quartered
1 cup chopped yellow onion
1 tablespoon tomato paste (no salt added in ingredients)
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
1 (15-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


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.

Nutritional Info

Per Serving:
270 calories (25 from fat)
3g total fat
5mg cholesterol
230mg sodium
47g carbohydrates
10 g dietary fiber
7g sugar
15g protein

SmartPoints value : 8