Kimberly's Beans and Greens
Ingredients:
1 Tablespoon avocado oil
1 Medium onion, chopped
2-3 cloves garlic, sliced
1/3 cup of tiny pasta (or large pasta broken into pieces)
3 cups of your favorite broth
1 large bunch of rainbow chard, chopped
1 cup of frozen green peas, thawed
1 (15oz) can of canellini beans, drained and rinsed
Juice of 1/2 lemon
Salt and Pepper, to taste
Steps:
In a deep pan or soup pot, heat oil. Add onion and sauté a few minutes, then add garlic. Cook until translucent.
Add pasta toast for a minute before adding broth. Once you add broth, simmer for 10-15min until the pasta is al dente.
Add the peas and chard and stir until it begins wilting (it looks like a lot, but will cook down). I prefer to add the tougher stems of the chard first so they soften a lot but it is personal preference!
Add beans and simmer until hot. Adjust flavor with salt and pepper. Remove from heat and add lemon juice to taste.
**Best served with homemade bread, yum!
Any greens will work in this recipe but rainbow chard is exceptionally beautiful!
get creative with this recipe! add more broth for more of a soup, try different grains, etc! i usually use an organic brown rice pasta but any grain will work.
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Your True Peace
With love, Amanda