Garlicky Butter Bean Soup with Kale Recipe
You can double-batch this hearty, immune-boosting soup as a great make-ahead meal. Although it has a lovely garlic flavor as is, you can always up the garlic quantity by a clove or two if you're feeling bold.
2 Tbsp Olive Oil
1 Yellow Onion, finely chopped
1 packed Tbsp Garlic, pressed (about 6 cloves)
4 cups Vegetable Broth
3 cups cooked Butter Beans (or 2 15-oz cans, drained)
1/2 tsp Navitas Organics Turmeric Powder
1/2 tsp Red Pepper Flakes
2 cups Kale (any variety), torn
1 Tbsp fresh Lemon Juice
1/4 cup Navitas Organics Hemp Seeds
In a heavy-bottomed pot, warm the olive oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for a minute longer, stirring. Pour in the vegetable broth, then stir in the beans, turmeric powder, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
Bring to a boil, then reduce to low heat and simmer for 10 minutes.
Remove from heat, and stir in the kale and lemon juice. Let the soup rest for 5 minutes, covered, to allow the kale to wilt.
Adjust seasoning to taste if desired, and serve warm, topped with hemp seeds.
Submitted by Julie Morris