Healthy Tuscan Bean Soup with Kale
WHITE BEANS SOUP
White Italian kidney beans make a delicious, hearty base for a soup. Add a dollop of pesto and some freshly grated Parmesan and I personally guarantee that everyone at the table will melt before your eyes. Many people say, "This soup tastes too good to be healthy."
2 cups pre-soaked Cannellini or Great Northern white beans, or two cups of canned beans
1 teaspoon olive oil
2 sprigs rosemary or 1/4 teaspoon dried
2 sprigs thyme or 1/4 teaspoon dried
4 cloves garlic
3 tablespoons olive oil
1 3/4 cup finely chopped yellow onion
1/2 teaspoon sea salt
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 tablespoon diced shallot
2 tablespoons finely chopped garlic
1/4 teaspoon fresh thyme or 1/8 teaspoon dried
1/8 teaspoon fresh sage or a pinch of dried
1/8 teaspoon fresh oregano or a pinch of dried
6 to 8 cups Magic Mineral Broth or vegetable stock
2 tablespoons lemon juice
1 bunch of Dino kale or Swiss chard, de-stem and chop into small bite size pieces
Garnish with a dollop of pesto and a sprinkle of Parmesan cheese
Cook beans following procedures. Also add 1 teaspoon olive oil and a sachet of rosemary, thyme, sage and garlic to the cooking process.
In an 8 quart pot, heat olive oil over medium high heat. Add onions and a pinch salt, sauté until golden. Add shallots, carrots, celery, and 1/4 teaspoon salt, sauté 3 minutes more. Add garlic, thyme, oregano, sage, sauté two minutes more.
Deglaze pot with 1/4 cup broth. Allow liquid to evaporate, add 6 cups more broth (reserving 2 cups in case soup is too thick) and beans, and simmer 20 minutes. Add greens, a pinch of salt, simmer until greens have wilted.
To save time use canned organic cannellini beans. Remember to give them a rinse and a squeeze of lemon to freshen them up. For a seasonal twist, add diced Delacata squash with the carrot, celery and onion mixture.
Category of Comfort Foods for cancer patients before, during and after.
Expert Rebecca Katz -
Author of One Bite at a Time