Hearty and warming, great in spring, fall or winter. The best version of this soup involves sprouting your beans first but using canned beans supports a quick prep time and easy assembly. A great recipe to double, then freeze for an easy dinner solution.
- 2 cups white kidney beans (cannelloni)
- 1-2 cups kidney or red beans (canned or cooked from dry)
- 1 cup chick peas (garbanzos-canned or cooked from dry)
- 2-3 cups fresh spinach or escarole (washed, drained and chopped OR 1 10-ounce package frozen chopped spinach)
- 4 cups chicken or vegetable broth
- 2 medium onions (chopped)
- 2 cloves garlic (minced)
- 1 tsp each dried basil and oregano
- 1 Tbsp dried parsley
- to taste Pepper
- to taste Nutritional yeast (for that yummy cheese flavour)
- Combine all ingredients and simmer until onions are soft, about 45 minutes. Garnish with nutritional yeast
Original recipe by Dysglycemia Diet Holistic MD
