Double this recipe from the Sensible Crops cookbook for a tasty, make-ahead meal. Go for spinach, kale, chard, or collards to make use of for the leafy greens on this warming soup.
What you want:
2 tablespoons olive oil
1 yellow onion, finely diced
1 tablespoon pressed garlic (about 5 to six cloves)
4 cups vegetable broth
3 cups cooked butter beans
½ teaspoon floor turmeric
½ teaspoon crimson pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
2 cups darkish leafy greens, torn
1 tablespoon lemon juice
¼ cup hemp seeds
What you do:
- In a big, heavy-bottomed saucepan over medium warmth, heat olive oil. Add onion and sauté for five minutes. Add garlic and sauté for 30 seconds longer, stirring consistently. Add vegetable broth and stir in beans, turmeric, crimson pepper flakes, salt, and black pepper. Deliver combination to a boil, after which cut back warmth to low and simmer for 10 minutes.
- Take away from warmth and stir in greens and lemon juice. Let soup relaxation for five minutes, lined, to permit greens to wilt and grow to be tender. Serve heat, topped with hemp seeds.
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