Recipes

Ingredients

• 5 1/2 ounces or 3/4 Cup of Organic Spinach
• 5 1/2 ounces or 3/4 Cup of Organic Kale
• 1 ounce or 1 1/2 Tbsp. Cilantro, chopped
• 2 Tbsp. Olive Oil
• 2 1/2 ounces Shallots, chopped (about 2 larger shallots)
• 1/2 ounce Garlic, chopped (about 4 cloves)
• 1-15 ounces can of Cannellini Beans
• 1 tsp. Ground Turmeric
• 1 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Freshly Grated Nutmeg
• 1/4 tsp. Ground Allspice
• 4 Cups Low Sodium Chicken Stock or Vegetable Broth to make it plant-based
• Yogurt 2% (optional)

Directions

1. Heat light olive oil in a large saucepan over medium. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes. Stir in the turmeric, salt, nutmeg, and allspice; cook, stirring often, 2 minutes. Add drained can of white beans and stock, and bring to a simmer. Cook for about 10 minutes.
2. Add kale/spinach, cilantro to the pan. Bring to a simmer over medium, and cook 10 minutes. Working in batches, transfer soup to a blender or use an immersion blender. Secure the lid on the blender, and remove the center piece of the lid to allow steam to escape. Place a clean kitchen towel over the opening. Process until smooth. Taste and adjust seasonings if needed, and divide among small 2-3 ounce serving containers.
3. Garnish: Add a dollop of 2% Greek yogurt and a cilantro leaf.