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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.

Nutritional Facts

Calories
186 Cal
Fat
7.4g (1.2g Saturated Fat)
Carbohydrates
21.5g
Fiber
5.2g
Sugar
0.9g
Protein
9.3g
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