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One way to do this is by meal planning with convenience and nutrition in mind. Food City’s Dish in a Dash recipes help you to prioritize your health goals by pairing pantry staples with fresh ingredients for a meal solution that comes together in less than 30 minutes.

A great option for lunch or dinner, this soup comes together in less than 30 minutes and can be prepared in larger batches to have on repeat for meals throughout the week.

Featuring canned beans is an easy, time-saving way to incorporate plenty of fiber and plant-powered protein. This recipe offers antioxidants vitamin A and vitamin C, both critical nutrients for building immune health.

LEMON WHITE BEAN AND KALE SOUP

Ingredients:

2 teaspoons olive oil

1 yellow onion, diced

2 carrots, diced

3 cans Food Club Cannellini beans, drained and rinsed

4 cups Food Club no salt added vegetable broth

2 teaspoons minced garlic

1 large bunch of kale, ribs removed and roughly chopped

Juice and zest of 1 lemon

1 teaspoon red pepper flakes

Instructions:

1. In a large pot, heat oil over medium-high heat. Add diced onion and carrots and sauté until tender and translucent, about 8-9 minutes.

2. Meanwhile, in a blender or food processor, puree 1 cup of the vegetable broth with one can of cannellini beans until smooth, set aside.

3. Once onions and carrots are tender, add minced garlic and stir until fragrant, 30 seconds to 1 minute.

4. Add remaining vegetable broth, cannellini beans and chopped kale. Reduce heat to simmer for 10-15 minutes.

5. Remove soup from heat and add in lemon juice and zest and red pepper flakes if desired. Divide soup into bowls to serve.

Sustaining healthy eating habits in the new year is made simpler when you prioritize planning convenient meals. You can find more easy recipe inspiration at .