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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.
INGREDIENTS2 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 |
DIRECTIONSIn 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 |
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.
Ingredients
- 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
- Sea Salt and Ground Black Pepper
- 2 cups Kale (any variety), torn
- 1 Tbsp fresh Lemon Juice
-
1/4 cup Navitas Organics Hemp Seeds
Directions
- 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.