This recipe is packed with nutritious vegetables, and is great for postpartum mamas. It’s also easy to store in freezer bags to be served at a later date, or to share with a friend.
Ingredients:
1 Tb Extra Virgin Olive Oil
1 onion (diced)
3 cloves minced Garlic
2 carrots (diced)
4 potatoes (cubed)
2 celery stalks (sliced)
2 cans of cannellini beans (drained/rinsed – mash one can)
2 tomatoes (diced)
6 cups water
1 tsp Himalayan Sea Salt
1 tsp Rosemary
2 cups Kale (chopped)
1 head cabbage (chopped)
1 Tb basil (chopped)
1/2 tsp red pepper flakes
1-2 cups cubed crusty bread
Directions:
Sauté onion and garlic in the oil until soft.
Add carrots, potatoes and celery, and cook for 5 minutes.
Add mashed and whole beans, tomatoes, water, salt, and rosemary.
Bring to a boil, then simmer for 25 minutes.
Add the kale, cabbage, and basil, and cook for another 5 minutes.
Add red pepper flakes.
Serve over crusty bread.