Beans and Greens Soup

Adapted from Bon Appetit 

Ingredients: 

• 1 tsp olive oil

• 1 large onion, finely chopped 

• 3 garlic cloves, finely chopped

• ½ cup cranberry or navy beans, soaked overnight and drained 

• ½ cup dried chickpeas, soaked overnight, rinsed and skins removed for digestibility.

• 1 tsp ground turmeric 

• Filtered water 

• ½ cup green lentils, rinsed 

• 5 ounces baby spinach or kale or chard, chopped

• 1 cup chopped cilantro leaves with tender stems 

• 1 cup chopped parsley 

• 2 tbsp fresh lemon juice

• Sea salt 

Directions: 

1. Heat oil in a large heavy-bottomed pot over medium heat. Add onion and cook, occasionally stirring, until soft and caramelized, 6-8 minutes. Add garlic, cranberry beans, chickpeas, and turmeric. Cook, stirring until fragrant, about 2 minutes. Add 8 cups of water and bring to a boil. Reduce heat, bring to a simmer, and cook, occasionally stirring, until beans are halfway cooked and still al dente, about 25-35 minutes. Add lentils and cook, occasionally stirring, until beans are creamy but still intact, and lentils are tender about 25-35 minutes. 

2. Add spinach and veggies, cilantro, and parsley. Cook until the greens are just wilted and have slightly darkened about 4-6 minutes. Stir in lemon juice. Season with salt to taste.