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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.