Ingredients (serves 4-6 people):
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 3 stalks celery, minced
- 2 medium carrots, diced
- 1 teaspoon sea salt, tamari or liquid amino’s, or to taste
- 8-10 cloves garlic, minced
- 1½ litres water, or chicken or vegetable stock
- About 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry)
- About 700g green leaves, chopped (spinach, kale, or chard)
- Freshly ground pepper and nutmeg to taste
- Freshly grated Parmesan cheese
- Heat the oil in a large soup pot over low heat.
- Add the onion, celery, carrots, and salt.
- Cook for 10 minutes; then add the water or stock and bring to the boil.
- Cover, lower the heat to a simmer, and cook 15 minutes or until the vegetables are tender.
- Add the beans, garlic and as much of the greens as you can fit in the pot.
- Cover and wait a few minutes for the greens to wilt (when there is room), add more greens until they are all incorporated.
- Season to taste with pepper.
- Serve hot, topped with a grating of nutmeg and a sprinkling of Parmesan cheese and serve with a wholemeal bread or seeded crackers.
Recipe courtesy of Abel & Cole