Yummy Beans N' Greens in a Bowl (Kale Soup)
A light and delicious fast fix meal that is easy on the waist and the pocketbook! This comes together very fast and will fill you up with just a few tasty but healthy ingredients. The quantity listed leaves you with a soupy, brother bowl of yum! You could add another batch of kale if you like, there is that much broth. Also great with all kinds of beans. To me this dish seems like a beautiful marriage between Italian and Southern cooking. Hope you enjoy! PS: If you use a vegetarian 'chicken' broth this will be completely vegetarian friendly! Skip the parm or use a vegan parm and you have a vegan friendly dish! The portion is very generous! Adjust time if you are using more tender greens so they are not over cooked.
- Ready In:
- 1⁄2 tablespoon olive oil
- 3 -4 garlic cloves, minced
- 1 large onion, chopped
- 4 cups fat free chicken broth or 4 cups vegetable broth
- 1 (15 ounce) can great northern beans or (15 ounce) can garbanzo beans
- 1 1 bunch swiss chard (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g) or 1 bunch spinach (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g)
- 1 cup spinach leaves, fresh (yes this is in addition to the other greens) (optional)
- 1⁄2 teaspoon sugar (optional)
- 1⁄4 teaspoon nutmeg (optional)
- salt and pepper
- parmesan cheese (optional)
- Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps.
- Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long.
- Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the greens).
- Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt.
- Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl.