Recipe Instructions:
Ingredients:
60 grams cannellini beans (cooked or canned)
60 grams diced tomato
60 grams diced carrot
60 grams diced celery
60 grams chopped kale or Swiss chard
60 grams diced onion
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
15 ml olive oil
250 ml vegetable broth or water
Instructions:
Heat olive oil in a small pot over medium heat.
Add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
Stir in diced carrot, celery, and tomato.
Add dried thyme, dried basil, red pepper flakes (if using), salt, and pepper. Cook for 2 minutes.
Add cannellini beans and vegetable broth (or water). Bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until vegetables are tender.
Stir in chopped kale or Swiss chard and cook for another 5 minutes.
Serve hot, optionally with crusty bread.
