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.
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.
Big changes are coming for freedom of choice in health care thanks to Donald Trump’s… Read More
Let’s be real; travelling is a double-edged sword. On one side, you’ve got sunsets, new… Read More
An excerpt from the book, French Women Don’t Get Fat, published by Alfred A. Knopf,… Read More
(Updated Nov. 1st, 2024) This is a success story about recovery from breast cancer, and… Read More
(Originally published Sept. 2017; Updated October 31, 2024) Turmeric, Apple Peel, Red Grapes Starve Cancer… Read More
(Updated October 30, 2024) The Role of Supplements, Low-glycemic Carbs, and Exercise When we think… Read More
This website uses cookies.
Read More