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May 22, 2022
2 tablespoons extra virgin olive oil (I use Kasandrinos)
1/2 cup yellow onion diced
2 cloves garlic minced
1 1/2 cups celery diced
1 1/2 cups carrots diced
5 cups vegetable or chicken broth
3 15-oz cans white beans such as Great Northern beans or cannellini beans
2 cups kale stems removed, leaves chopped
2 cups baby spinach
1/4 cup parsley chopped
Freshly ground black pepper
Heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Stir in the celery and carrots, and cook for another 3-5 minutes.
Add the broth and bring to a boil. Rinse and drain the beans well. Stir into the soup, lower the heat to a simmer, and let it continue cooking until the carrots and celery are tender. Using an immersion blender, wooden spoon or potato masher, mash some of the beans - this will make the soup thicker and creamier
Drop in the kale and adjust the seasoning with salt and pepper. Let it bubble for about another 5 minutes, then stir in the spinach and about a tablespoon of the parsley.
Serve immediately with a drizzle of olive oil and more parsley sprinkled on top, or croutons, if you like!
Servings : 4
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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