Wednesday, August 1, 2012

SWAP! Quick Greens & Beans Soup

"I make this soup with whatever beans, greens or broth I have in the house.  Some homemade, some not. It's based off a Martha Stewart recipe I found." - Candy, LLM client  

  • 1 1/2 teaspoons fresh lemon juice (optional)*
  • 2 teaspoons olive oil
  • 2 scallions, thinly sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 14 ounces vegetable broth
  • 1 can or 1 cup white beans, rinsed and drained
  • 2 cups chopped kale
  • Coarse salt and ground pepper
Directions In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes. Stir in broth, kale and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan if dairy works for you or sprinkle some lightly toasted pumpkin seeds for extra crunch (one of our favorite ways to jazz up a bowl of soup!)

*Please omit if participating in our seasonal cleanses or if you are part of an Ultimate program and have not yet tested citrus.

Thank you Candy! 

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