Nutritional Wisdom with Carly Pollack

Beans and Greens Soup

1 tbsp ghee or coconut oil
1 clove garlic, minced
1/2 large onion, chopped
1 bay leaf
1/2 stalk celery, diced
1 medium carrot, diced
1/2 tsp sea salt
black pepper, to taste
3 cups filtered water or vegetable broth
1/8 cup quinoa, rinsed
1 cup white beans, drained and rinsed
2 cups spinach, collard greens or Swiss chard

In a soup pot, saute' the onions and garlic in coconut oil over low heat. When onions are soft, add bay leaf, celery, carrot, salt and pepper. Stir and saute' for another 5 minutes. Add broth or water and quinoa and cover. Simmer about 20 minutes. Add cooked beans and greens. Cover and continue to simmer, over low heat, another 15 to 20 minutes.

2-3 Servings