This earthy soup reminds me of winters in Italy 🙂 Rich of flavor as well as fibers, vitamins and minerals. For this recipe I used beet greens, as I buy beets often and I like to use as much as I can of my food, discarding the least possible. You can definitely use the leafy greens of your choice: kale, spinach, collard, even cabbage. Enjoy!
Nicole’s EARTHY WHITE BEANS & BEET GREENS SOUP
Gluten Free – Grain Free – Dairy Free – Low Fat – Low Carb – High Fiber – Clean Eating – Vegan Recipe
(4 cups or 2 bowls)
1 can (15oz) Organic Great Northern OR Cannellini Beans
1 bunch Fresh Beet Greens (OR any Leafy Greens of your choice)
½ White Onion
4 cups of Water
1 Tbsp Extra Virgin Olive Oil
2 Green Onions
Salt & Pepper
2 Tbsp Grated Parmesan Cheese (optional)
2 slices Ezekiel Organic Sprouted Bread (optional)
In a medium pot on low heat, saute’ the roughly chopped onion with olive oil for 3-4 minutes until it becomes translucent. Add the beans, drained and rinsed. Cook for a couple of minutes, making sure they get coated with the oil. Add the water, 1 Tsp of salt and cover. When it starts boiling add the chopped greens. Cover and simmer for 15-20 minutes.
Serve in a bowl with a slice of toasted Ezekiel bread (won’t be gluten/grain free anymore), pepper to taste, a finely chopped green onion, few drops of olive oil and a Tbsp of Parmesan cheese (although I do recommend it for taste, the soup won’t be vegan/dairy free anymore).
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