Beans + Greens

Serves 4 | Prep Time: 10-15 minutes | Cook Time: 25 minutes

The end result of this comes out like a chunky soup. It’s rich in plant protein and fiber. Add a poached egg if you choose.

Ingredients

1/4 cup extra virgin olive oil
1 onion, medium dice
1 carrot, medium dice
1 honey nut squash (or small butter nut), medium dice
2 stalks celery, medium dice
1 jalapeño, small dice
1 tablespoon smoked paprika
2 cans red beans (like barlotti or pinto), drained and rinsed
Approximately 1 quart chicken stock or water (see chef says)
1 bunch of kale or Swiss chard chopped
To serve: grated aged cheese like parmesan or pecorino romano (optional) or hot sauce

Chef Tips

Add enough liquid to come up by about two inches when making the soup.

Preparation

Step 1

Preheat a Dutch oven over medium heat. Add the olive oil and the prepped veggies. Season with salt, stirring occasionally until the vegetables tender and translucent; about 7-8 minutes. Add in the paprika and cook for another thirty seconds

Step 2

Add in the chicken broth or water (with a tablespoon of Better Than Bouillon) and bring to a simmer. Cook for about 10-15. Add in the greens and cover partially until they’re cooked. About 2-3 minutes. Laddle into bowls and serve with cheese if using.