Garlicky Butter Bean Soup with Kale Recipe

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.

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.

Makes 6 Cups / 4 Servings

Submitted by Julie Morris
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Garlicky Butter Bean Soup with Kale Recipe

Julie Morris

Servings

6 Cups / 4 Servings

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
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Directions

  1. 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.
  2. Bring to a boil, then reduce to low heat and simmer for 10 minutes.
  3. 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.
  4. Adjust seasoning to taste if desired, and serve warm, topped with hemp seeds.
Servings: 6 Cups / 4 Servings
Submitted by:

Julie Morris