Mediterranean Heirloom Bean Soup
Ingredients
-
1
pound
heirloom beans, dried
-
4
cups
vegetable broth
-
2
cups
water
-
1
large
onion, diced
-
3
cloves
garlic, minced
-
3
medium
carrots, chopped
-
3
stalks
celery, chopped
-
1 ½
teaspoons
dried thyme
-
2
teaspoons
dried oregano
-
½
teaspoon
black pepper
-
½
teaspoon
salt (optional)
-
¼
cup
tomato paste
-
2
cups
chopped kale
-
2
tablespoons
extra virgin olive oil (optional)
Instructions
- Soak the heirloom beans in a large pot of water overnight.
- Drain the water from the beans.
- Add vegetable broth and water to the beans, cover, and bring to a boil.
- Reduce heat to medium, add onion and garlic, and cook for 30 minutes, stirring occasionally.
- Add carrots, celery, thyme, oregano, pepper, and optional salt. Stir well, cover, and cook for an additional 30-60 minutes until beans are tender yet slightly firm.
- Stir in the tomato paste.
- Add chopped kale, cover, and remove from heat. Drizzle with olive oil if desired, cover, and let stand for 5 minutes.
- Serve immediately or refrigerate leftovers for up to 5 days.
Nutrition Facts (estimated)
Servings
10
Calories
193
Total fat
1g
Total carbohydrates
21g
Total protein
12g
Sodium
292mg
Cholesterol
0mg
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