Here is a quick ‘n’ easy soup recipe that’s hearty, filling, healthy…oh, and crazy delicious. I stumbled upon this killer flavor combination by accident and am so pleased with how it turned out!
And, I’m trying to be more regular with my posts. Thanks for bearing with me 🙂
Makes 3-4 servings
Time: about 20-30 minutes
- 2 15-oz cans white beans (or about 4 cups cooked)
- 2 cups vegetable stock
- 1/2 cup lemon juice
- 1/2 cup water
- 1 tbs oil
- 6 cups chopped Swiss chard, kale, or other greens
- 1 medium white onion, chopped
- 3 cloves garlic
- 2 cups cherry tomatoes
- 2 tbs fresh oregano (could substitute 1-2 tsp dried oregano, or other fresh herb)
- lemon pepper to taste
In a large pot, heat the oil and saute the onions until soft and transparent. Add the greens, stock, lemon juice, water, garlic, and oregano. Cook until the greens are soft. Add half of the beans to a food processor or blender, and add the kale from the pot and 1 cup of the liquid. Puree until smooth. Transfer the pureed bean mixture to the pot, add the tomatoes. Cook over medium-high heat until the soup is warm and the tomatoes are “popped.” Add lemon pepper to tatse, adjust seasonings, and serve with whole grain bread and a fresh green salad.
This is also fantastic spread over toast the next day!