A Whole Foods Plant Based Recipe - Hearty Beans and Healthy Greens Soup
Here is a very easy recipe for a nutritious and delicious soup that will satisfy everyone in your household. Even my son, who claims to not like vegetables, said he loves the soup, especially the kale! Make a pot for dinner tonight and enjoy it for lunch tomorrow!
Hearty Beans and Healthy Greens Soup
You will need:
- 1 TB olive oil
- 2 cups finely chopped onion
- 5 garlic cloves, minced
- 2 celery stalks, chopped
- 2 cups organic vegetable broth (I used 4 cups)
- 1 cup water
- 1 can diced tomatoes
- 1 tsp chopped fresh rosemary
- 2 15 oz cans Great Northern Beans (or other white beans), drained and rinsed
- 2 fresh thyme sprigs
- 8 cups chopped greens (escarole, kale, spinach, swiss chard or whatever you prefer)
- 1 cup chopped carrot
- 1/2 tsp crushed red pepper
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp white wine vinegar
Heat a large Dutch oven over medium high heat. Add oil to pan and swirl to coat. Add onion, garlic and celery and saute for 3 - 4 minutes, stirring frequently. Add vegetable broth, water, diced tomatoes, rosemary, beans, and thyme sprigs. Bring to a boil and then reduce heat and simmer for 10 minutes. Stir in greens, red pepper, salt, black pepper and vinegar. Simmer for another 15 minutes or until vegetables are tender.
For a slightly thicker soup, take 1/4 to 1/2 of the beans and mash them into a paste. Add to the soup with the whole beans as stated in the recipe. You can add any other vegetables you want to this soup - diced potatoes, zucchini, cabbage - whatever you like. You may need to adjust the water and/or broth if you add more veggies.