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Beans and Greens Soup
Serves 4 |
Prep Time 15 minutes |
Cook Time 30 minutes
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
4 cup water
2 sprigs fresh parsley
1 whole bay leaf
4 whole peppercorns
3 whole cloves
15 ounces Eden Organic Cannellini (White Kidney) Beans, do not drain
Eden Organic Great Northern Beans
1/4 cup celery, diced
1 medium organic potato, peeled and diced
1/2 cup onion, diced
1 medium carrot, sliced into thin rounds
1/2 cup leeks, cleaned well, chopped using green and white parts
1/2 tsp Eden Sea Salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 cup kale, chopped
spinach, chard, or arugula
1/2 tsp lemon zest (grated peel)
1 tsp lemon juice, freshly squeezed
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Directions
Heat the oil in a medium soup pot and sauté the garlic for 1 minute. Add the water. Tie the parsley, bay leaf, peppercorns and cloves up in a piece of clean cotton cheesecloth and place in the pot. Cover the pot and bring to a boil. Reduce the flame to medium-low and simmer for 10 minutes. Remove and discard the her filled sack.
Place the beans, potatoes, onion, celery, carrots, leek and sea salt in the pot. Cover and simmer 15 minutes until the vegetables are tender. Reduce the flame to low , add the kale and black pepper. Simmer 1 to 2 minute. Turn off the flame and mix in the grated lemon zest and lemon juice. Serve.
Nutritional Info
Per serving:
218 Calories,
6g Fat (23% calories from fat),
8g Protein,
37g Carbohydrate,
10g Fiber,
0mg Cholesterol,
300mg Sodium
Related Recipes
Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Italian, Macrobiotic, Mediterranean, No Sweetener Added, Oils, Soup, Chili & Stews, Vegan, Wheat-Free
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