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.
1890 could be called “the year the human diet started to go downhill”. That was… Read More
DEAR DR. RONA: My brother has been suffering from swollen feet and legs for several… Read More
It was the incessant itching that really got to Jessie* and had her running regularly… Read More
A Personal Report by Dwight Kalita, PhD Atrial fibrillation (A-fib) is a worldwide epidemic affecting… Read More
The paws of our four-legged pals are hardy, yet incredibly vulnerable. Whether your pets are… Read More
The rising popularity of weight-loss drugs worldwide is causing increasing concern amongst researchers and health… Read More
This website uses cookies.
Read More