I found this recipe in the Metagenics patient guide for individuals with food sensitivities. While skeptical at first, both Christine and I found it to be pretty tasty. (this would be Madison Christine as opposed to Philly Christine– just for clarification of course). I did add a little more salt, and practically minced the greens, but otherwise I stuck to the recipe. And while the recipe says it makes 4-5 servings, I think it makes a lot more than that – I am still eating it after making it Thursday.
Beans and Greens Soup (4-5 servings)
2 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, crushed
1 bay leaf
1-2 stalks celery, diced
1-2 medium carrots, diced
1 tsp. salt
Black pepper to taste
5 cups water or vegetable broth (I used the broth)
2 cups cooked white beans
½ lb. fresh chopped missed greens: kale, collards, spinach, and escarole
Freshly grated nutmeg
In a saucepan, add oil and sauté the onions and garlic over low heat. When onions are soft, add celery, carrot, salt, and pepper. Stir and sauté another 5 minutes. Add broth or water and bay leaf. Cover and simmer about 20 minutes. Add cooked beans and greens. Cover and continue to simmer, over very low heat, another 15-20 minutes. Garnish as desired with grated nutmeg.