Beans and Greens Soup

A good, savory winter soup. Of course, soups are very nutrient rich because you drink the broth in which the vegetables have been cooked, so you don’t lose any nutrients.

Ingredients

• 2 cans of white kidney beans, drained and rinsed
• 1 bunch of kale, spinach, collards, or chard, washed, large stem removed, sliced thinly
• 2 large carrots, chopped
• 2 large stalks of celery, chopped
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 2 cups of organic vegetable broth
• 1 tbsp extra virgin olive oil

Instructions

1. In large stock pot over medium heat, sauté the onions, celery and carrot in olive oil until soft.
2. Add garlic and stir one more minute. Add vegetable broth and bring to a low boil.
3. Add greens and let simmer until wilted.
4. Add beans, simmer until warmed through.
5. Serve with a sprinkle of parmesan cheese if you like.

*Variation: Make it a meal by adding 4 sliced chicken sausages (the fully cooked kind) at the same time as the beans.