Here is what you need:
1 bag of dry cannellini beans (2 cups dry)
2 tbsp olive oil
3 onions, chopped
1 organic sweet potato, diced
1 head garlic, chopped
1tbsp lemon zest
1 tbsp dry rosemary
2 tbsp nutritional yeasts (optional)
Salt and pepper to taste
6-7 cups water or veggies stock
4 cups chopped, clean kale or Swiss chard
I'm absolutely in love with simple food that Yields far from simple results!
This exact Lemony White Bean and Kale soup I just made today is beyond amazing!
It is light, lemony, garlicky, rich and so so impressive. A total winner for dinner. My kids ate it with toasted sourdough bread, and loved every bite!
This soup will work even if you don't have a pressure cooker. Although nothing in the world beats the texture of presser-cooked soups.
I truly can not wait for you to try it guys. It has so much protein, fiber, and vitamins. Really, what's not to love?!
1). Soak the beans overnight in a big bowl of water. Add 2 tsp baking soda to the water. Discard the water after 8 hours and wash very well under running water in a colander. Set aside.
2). In a pot add the olive oil and onions. Saute until translucent/lightly golden. Add the chopped garlic and stir for 30 seconds. Add the lemon zest, and rosemary, and mix until fragrant.
3). Add the beans, and water, and scrap the bottom of the pot with a wooden spoon.
4). Add salt and pepper, nutritional yeast, sweet potato, and bring to a boil. Cook until the beans are nice and soft. About 60 minutes in a regular pot, or 20-30 minutes in a pressure cooker.
5). Once the soup is ready, adjust salt and pepper, add some squeezed lemon, and add the chopped kale.
6). Cover, and cook for 5 minutes more.
7). For some heat, sprinkle a touch of dry chili flakes and a light drizzle of olive oil.
8). Serve with bread or croutons, or some sticky rice, and you'll feel in heaven.
If you love more good and hearty and filling soups, then you have to try my Healthy and Rich Moroccan Bean Tomato Soup, as well as a high protein, Split Pea Soup, and for cozy nights, my Heavenly Creamy Israeli Orange Soup
Place the beans in a bowl and add lots of water, soak overnight
Chop onion, garlic, zest the lemon and clean the rosemary