Bean and kale soup
If you have never tried the combination of beans and kale in the same dish my advice is to try it. This bean and kale soup is a great source of protein, calcium, magnesium, vitamins K, A, C, plant fibers, iron, folic acid and other important nutrients.
Ingredients:
1 ½ cup cannellini beans, soaked overnight
7 cups water
2 bay leaves
1 tsp sea salt
2 tbsp olive oil
1 onion, peeled and finely chopped
3 garlic cloves, minced
4-5 leaves of kale, cut in thin strips
¼ tsp dried rosemary, finely chopped
1 tsp parsley leaves
sea salt and black pepper as preferred
Instructions:
Discard the water the beans were soaked in overnight. Cook the beans in 3 cups of fresh water. Add bay leaves, cover the pot and cook over medium temperature for an hour. Add 1 tsp of sea salt and continue cooking for 30 more minutes. In a separate pot saute onion in olive oil for 2-3 minutes. Add kale, stir it in and cook for 5 minutes. Add 4 cups of water, rosemary and parsley leaves. Combine cooked vegetables with beans and bring it to boil. Reduce heat and simmer over medium heat 10-12 minutes. Add salt and pepper to taste. Serve and enjoy!
