Soups & Stews
Italian soup with lupini beans and kale
The Lupini beans in this dish are delicious along with being very nutritious. They are a great source for fiber, protein, and complex carbs all while being lower in calories compared to other legumes. They have a low GI. This dish looks great and has a lot of great flavor. Adding the parmesan rind a
Ingredients
- 3 small shallots chopped
- 4 cloves garlic chopped
- 2 cups kale
- 7 ounce jar of sun-dried tomatoes, packed in oil
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- 4 cups vegetable stock
- 1 parmesan rind
- 10 oz lupini beans
- 1.5 cups almond milk
- 1 lemon
- Garnish:
- 2 ounces fresh parmesan
- Salt and pepper to taste
Directions
- 1
Heat stock pot and add the oil from the jar of sun-dried tomatoes then add the shallots and garlic and cook until soften about 3-4 minutes.
- 2
Add in the oregano, fennel seed, thyme and red pepper flakes and stir to coat.
- 3
Add the sun-dried tomatoes.
- 4
Cook 4-5 minutes.
- 5
Pour in the vegetable stock and stir.
- 6
Add in the parmesan rind.
- 7
Bring to a boil then simmer.
- 8
Add in the lupini beans and simmer for 5 minutes.
- 9
Add the kale and simmer an additional 3-4 minutes.
- 10
Remove from the heat, stir in the almond milk, and return back to the heat for another 2 minutes.
- 11
Season with salt and pepper to taste.
- 12
Remove the parmesan rind and add lemon Garnish with fresh parmesan and salt and pepper
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
