Greens and Beans Soup:
- 2 teaspoons avocado oil
- 1 yellow onion peeled and diced
- 4 small carrots peeled and small-diced
- 3 tablespoons plant-based butter
- 1 head of garlic (about 8-12 cloves) peeled
- 2-3 Thai chili peppers trimmed and sliced thinly into rounds
- 2 teaspoons dry thyme
- ¼ teaspoon crushed red pepper
- ¼ teaspoon white pepper
- 8 cups vegetable stock
- 2-15 ounce cans white beans, such as cannellini, navy, great northern, or chickpeas drained and rinsed
- 1 cup Castelvetrano olives pitted
- 1 bunch of favorite soup greens, such as escarole, bok choy, tatsoi, or kale roughly chopped; or use 5 ounces spinach or arugula
- Salt and pepper to taste
Herb Garnish:
- 1 teaspoon reserved minced garlic from step 3
- ½ cup fresh parsley loosely packed
- ½ cup fresh dill
- 2 tablespoons brine from Castelvetrano olives
- 1 lemon juiced
- ¼ cup extra virgin olive oil
- Salt, to taste
Cook the Onion and Carrots:
Heat the oil in a large pot over medium-high heat. Add the diced onion and cook for 6-8 minutes until it begins to soften and turn golden brown.
Add the carrots and cook an additional 7-8 minutes until they begin to soften. Season lightly with salt and pepper.
Prepare the Garnish:
To the food processor with the remaining garlic, add the parsley, dill, olive brine, lemon juice and extra virgin olive oil. Pulse until combined. If it's too thick, add a touch more oil or a splash of water. Taste and season with salt. Set aside.
Finish the Greens and Beans:
Calories: 409kcal | Carbohydrates: 23g | Protein: 13g | Fat: 33g | Sodium: 789mg | Fiber: 6g | Sugar: 6g | Vitamin C: 39mg