During this time of year – with more emphasis on cleaner eating – and during the Lenten season, my family is looking for meatless recipes that are bold and delicious. I’m proud that this recipe post is sponsored by Starkist E.V.O.O.™ – a brand we LOVE this time of year, and always.
The thing is, I secretly love this time of year. I know I complain about it a lot – because in February – March – I’m usually still off of the glow from our annual warm weather trip to Florida, and we’re still months away from warm weather. That said, there’s so much HOPE. By now, we’re almost fully through winter, but still on our healthy eating plans. The Lenten season is a wonderful opportunity to find meatless recipes for your family – that also have bold and delicious flavors. I am LOVING this soup for this time of year, but also well aware that it will be a great recipe for us year-round. We love StarKist E.V.O.O.™ products in our weekly recipes.
What We Are Loving:
- Well, to start, StarKist E.V.O.O.™ pouches are packed in cold-pressed extra virgin olive oil – and tuna and salmon in extra virgin olive oil have a rich, mellow flavor and a tender texture.
Each one contains just a few simple ingredients, and the tuna and salmon lend themselves to so many easy-to-assemble recipes – many of which require no heat or cooking.
Plus, StarKist E.V.O.O.™ is a natural source of Omega 3s, and is Keto, Paleo, Whole30, and Mediterranean Diet friendly.
The tuna and salmon are Wild Caught, as well as GMO Free, Gluten Free, and Soy Free too.
We love that StarKist E.V.O.O.™ tuna is dolphin safe, which is particularly important.
And lastly, StarKist E.V.O.O.™ is a good source of protein!
Oh, one more thing! They’re a great meatless option during Lent as well as an option for those looking to eat less red meat and more fish.
I LOVE my Tuna, White Bean, and Kale Soup recipe. It’s not super dense or heavy and can be modified for all of your favorite healthy eating plans. Not to mention that you can choose from different StarKist E.V.O.O.™ tuna and salmon products that can be substituted into the recipe:
- StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna with Sun-dried Tomato in Extra Virgin Olive Oil
- StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
- StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil
Tuna, White Bean, and Kale Soup:
What You Need:
2 tablespoons butter
1 small onion, diced
1 tablespoon minced garlic
2 cans, 15 oz each, great northern beans (do not drain)
4 cups chicken broth
4 packages, 2.6 oz each, StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chopped fresh kale
4 tablespoons shredded Parmesan cheese
What You Do:
1 – First, add butter, onion and garlic to a large stock pot.
2 – And then, heat on medium high, until onions are cooked and tender, about 3-5 minutes.
3 – Then, add beans, broth and tuna, and mix well.
4 – Add seasonings and mix well. Heat over medium high heat until boiling.
5 – Reduce heat to medium low and cook for 10 minutes.
6 – Stir in fresh kale and cook for an additional 2 minutes or until kale is limp.
7 – Lastly, serve topped with 1 tablespoon shredded Parmesan cheese.
And that’s that! Delicious, right? I especially like to make this for a nice, easy weeknight recipe – and now with more sunlight than ever on these evenings after school we’re starting to have more activities after school. Then, I like to have it for lunch the next day. Another fun idea is to put it in an insulated food and beverage container, so it stays warm for kids’ lunches. I love to get more uses of deliciousness!