Beans & Greens Soup - A Tasty Surprise...

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.

 

Enjoy!

 

Michelle