easy
Yum, another great recipe for me, legumes, kale, spinach, I’m in, thank you!
~ Sabrina.
– Heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook. – Stir in the celery and carrots, and cook.
– Add the broth and bring to a boil. Rinse and drain the beans well. Stir into the soup. 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, 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, and croutons, if you like!
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...