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.Â
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:
- In a large, heavy-bottomed saucepan over medium heat, warm olive oil. Add onion and sauté for 5 minutes. Add garlic and sauté 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 10 minutes.
- Remove from heat and stir in greens and lemon juice. Let soup rest 5 minutes, covered, to allow greens to wilt and become tender. Serve warm, topped with hemp seeds.Â
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