This is adapted from Tyler Florence’s recipe from Start Fresh–Your Child’s Jump Start to Lifelong Healthy Eating. His recipe calls for chicken stock, cheese and olive oil, but I was feeding this before 6 months so just removed those. This was one of Katie’s first meals and she loved it.

Makes 24 1-ounce servings

Ingredients

1 russet potato, peeled and sliced
4 ounces green beans
4 stems kale, washing and roughly chopped
1 cup water

Instructions

Place all ingredients in a saucepan, bring to a simmer. Cook for 10 minutes or until potatoes and green beans are very tender.

Pour all ingredients into a blender or food processor. Puree until smooth.