Vegan Garlicky Butter Bean Soup With Greens

Oliver Barth

Vegan Garlicky Butter Bean Soup With Greens

This nourishing soup is wonderfully versatile and packed with healing and savory spices and herbs. 

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Double this recipe from the Smart Plants cookbook for a tasty, make-ahead meal. Opt for spinach, kale, chard, or collards to use for the leafy greens in this warming soup. 

What you need:

2 tablespoons olive oil
1 yellow onion, finely diced
1 tablespoon pressed garlic (about 5 to 6 cloves)
4 cups vegetable broth
3 cups cooked butter beans
½ teaspoon ground turmeric
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
2 cups dark leafy greens, torn
1 tablespoon lemon juice
¼ cup hemp seeds

What you do:

  1. In a large, heavy-bottomed saucepan over medium heat, warm olive oil. Add onion and sauté for 5 minutes. Add garlic and sauté for 30 seconds longer, stirring constantly. Add vegetable broth and stir in beans, turmeric, red pepper flakes, salt, and black pepper. Bring mixture to a boil, and then reduce heat to low and simmer for 10 minutes.
  2. Remove from heat and stir in greens and lemon juice. Let soup rest for 5 minutes, covered, to allow greens to wilt and become tender. Serve warm, topped with hemp seeds. 
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