Mediterranean Bean Soup

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READY IN: 8hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the beans and pick out any debris.
  • Put the beans in a crockpot set on high.
  • Add the salt and water.
  • Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
  • Heat the oil in a wide skillet over medium heat.
  • Add the onion, bell pepper, carrots, and celery.
  • Cook, stirring occasionally, for about 15 min until soft.
  • Add the garlic and cook for 3-4 min more.
  • Scrape the vegetables into the beans.
  • Rinse the kale and remove any big stems.
  • Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
  • Cook until the kale is wilted and tender, about 15-20 minute.
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