AuthorKevin PetrizioThis is another great recipe to make and freeze. Feel free to experiment with different vegetables. I made this a meat-free meal.
Measure out 2.5 dry cups for a serving size.
Makes 2 servings
Count each serving as: 1 protein- 2 veggies- 1 starch- 1 fat
1. Put medium soup pan over medium heat with 4 teaspoons of olive oil.
2. Stir in the onions, celery, carrot, and potatoes. Add salt and pepper.
3. Cook until they start to take on some color, about 5-7 minutes.
4. Add a heavy pinch of Italian Seasoning and garlic and stir for 1 minute.
5. Slowly add 4 cups of water.
6. Add in cannellini beans and chopped greens and stir.
7. Cook for 5 minutes and test that the potatoes are done and re-season if necessary.
8. Serve and enjoy!
Ingredients
Directions
1. Put medium soup pan over medium heat with 4 teaspoons of olive oil.
2. Stir in the onions, celery, carrot, and potatoes. Add salt and pepper.
3. Cook until they start to take on some color, about 5-7 minutes.
4. Add a heavy pinch of Italian Seasoning and garlic and stir for 1 minute.
5. Slowly add 4 cups of water.
6. Add in cannellini beans and chopped greens and stir.
7. Cook for 5 minutes and test that the potatoes are done and re-season if necessary.
8. Serve and enjoy!
