Soup from the Institute for Functional Medicine
Beans and Greens - yields 4-5 servings
Ingredients:
2 Tbsp. olive oil
2 medium cloves garlic, crushed
1 large onion, chopped
1 bay leaf
1 stalk celery, diced
2 medium carrots, diced
1 tsp. salt
Freshly ground black pepper
6 cups water, vegetable, or chicken broth
2 cups cooked white beans (or 1 [15-oz.] can, drained)
� lb fresh kale, bok choy, or collards (or a combination), chopped fine
Directions:
In a 4-6 quart soup pot, saut� the onions in olive oil over low heat. When onions are soft, add bay leaf, garlic, celery, carrot, salt and pepper. Stir and saut� another 5 minutes.
Add broth or water and cover. Simmer about 20 minutes.
Add beans and your choice of greens. Cover and continue to simmer, over very low heat, another 15-20 minutes.
Enjoy this nice fall/winter soup,
Dr. M
