It is so cold and rainy today. I decided to warm up my bones with some soup.
I chose just to eat this yummy dish for lunch, but you can make it a more substantial meal if you serve it over pasta or polenta. Even add garlic croutons if you wish.
So this soup is packed with protein, calcium, and minerals. It’s got it all! AND if you are short on time, it is fast to make.
The three beans I used were: chickpeas, cannelloni beans, and adzuki beans.
2 Tbs. Extra Virgin Olive Oil
4 garlic cloves, minced
1 cup of chopped onion
1 Tbs. of dried basil
2 tsp. of dried oregano
1/4 tsp. of dried rosemary
1 1/2 cup of cooked chickpeas (you can use 1 15 oz. can and rinse well)
1 1/2 cup of cooked cannelloni beans (or any white bean)
1 1/2 cup of cooked adzuki beans (you can also use 1 15 oz. can and rinse well)
3 cups chopped tomatoes (canned)
1 bunch of kale, chopped
2 cups of vegetable stock
Sea salt and ground pepper
In a crock pot or Dutch oven, saute garlic and onion over medium heat in olive oil. Do this for 3 minutes.
Stir in basil, oregano, and rosemary.
Add the beans, tomatoes, kale, and vegetable stock. Bring to boil.
Reduce heat and simmer for 45 minutes. You can add the sea salt and pepper as you wish and cover and cook.
Serve piping hot!
This soup is super-YUM!
Do you have a soup recipe to share? Please do!