Tags

, , , , , , , , , ,

“There are two types of people; those who eat kale and those who should.”

IMG_8498

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped green beans
  • 1/2 teaspoon salt, divided
  • 3 garlic cloves, minced
  • 4 cups organic vegetable broth
  • 7 cups stemmed, chopped kale (about 1 bunch)
  • 3/4 cup red lentils
  • 1 can cannellini beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vinegar
  • 1 teaspoon dried rosemary

Preparation

  1. Heat a large pot over medium-high heat. Add olive oil to pan. Add onion, carrot, celery, and green beans and sauté 6 minutes or until tender.
  2. Stir in 1/4 teaspoon salt and garlic; cook 1 minute.
  3. Stir in vegetable broth, kale and lentils. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
  4. Add cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes.
  5. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

JKM

Recipe Reference cookinglight.com
 
 
 
 
Advertisements