• 4 cups vegetable stock + 2 cups water
  • 1 bunch chard or kale, washed and torn into larger bite-sized pieces – do not include the stems.
  • 1 15 oz can of white beans, drained and rinsed
  • 1 15 oz can of diced tomatoes, drained
  • 2 cups peas, I used frozen
  • 1 yellow onion, chopped into large pieces
  • 2 cloves dices garlic or tablespoon pre-diced garlic
  • Celtic sea salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil

In a large pot heat oil on medium. Add chopped onion, garlic and pinch of salt. Stir until softened.

Add greens and a splash of vegetable stock. Wilt uncovered for 5 minutes.

Add the rest of the ingredients and turn up to high, bringing to a light boil. Reduce heat to low and cover, simmering for 30 minutes or longer. Taste, adding more salt and pepper if needed.

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