Greens and beans are a balanced combination of protein, fibre, vitamins and minerals. This is a perfect spring soup. Use sorrel and chives or other green herbs that are just now emerging from their long winters’ sleep.
2 Tbsp olive oil
1 sweet onion (Vidalia or Bermuda), coarsely chopped
2 cloves garlic, minced
1 stalk each: celery, carrot, parsnip, scrubbed and coarsely chopped
6 cups vegetable or chicken stock
3 Tbsp soy sauce
2 tsp balsamic vinegar
1 can (10oz/540g) white beans or chickpeas or lentils
3 cups packed, shredded greens: mustard, dandelion, Swiss chard, or a combination
1) In a large soup pot, heat olive oil and sauté onion over medium heat until soft, about 15 minutes. Stir in garlic, celery, carrot and parsnip and cook another 5 minutes. Stir in vegetable stock, bring to a boil, reduce heat and simmer for 25 minutes, skimming off foam as required.
2) Meanwhile, rinse and drain beans or lentils. Stir beans and greens into soup and cook for 5 minutes, until beans are heated through and greens are wilted. Makes 4 to 6 servings.
Teacher, writer, photographer, and author of 20 cookbooks, Pat Crocker is wild about food, herbs, and health. Some of her books include The Healing Herbs Cookbook, The Juicing Bible, Coconut 24/7, and Preserving. Early 2018 will see the release of two more healing books: The Herbal Kitchen: Cooking and Healing with Herbs, and Vegan Recipes from the Reducetarian Foundation. For more information on Pat Crocker’s books and activities, visit: www.patcrocker.com
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