Soup Simplicity Meditation
Read recipe from start to finish. Measure out all ingredients. Place on individual plates or in small bowls. Arrange in a circle or rows or any other pattern that makes sense (and beauty) to you.
Get out your large pot, and a wooden spoon.
Before you begin cooking, hold each bowl or plate of ingredients and tool (pot, spoon) as you recognize and acknowledge the part it plays in your soup (and in your life). This doesn’t have to take long. A mindful breath and intentional thought is all it takes. If you wish to spend more time, you absolutely may!
Kale and White Bean Soup 4 servings
1/2 tablespoons butter, ghee, or other high heat oil
1 cup diced onion
½ cup diced celery
½ cup diced carrots
2 medium cloves garlic, minced (about 2 teaspoons)
¼ teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups chicken or veggie broth
1 bunch black kale, stems removed and leaves chopped (about 3 cups)
2 (15-oz) can white beans, drained and rinsed (Eden brand or boxed to avoid BPA)
1 tablespoon freshly squeezed juice from 1 lemon
2 tablespoons chopped flat leaf parsley
- Heat the butter or oil in a large pot over medium heat until melted.
- Add the onion, carrots, celery and a pinch of salt and cook, stirring frequently, until softened, about 10 minutes.
- Add the garlic, and dried pepper flakes and herbs and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the broth, kale, and beans and raise the heat to bring to a simmer.
- Stir in the kale until it starts to wilt. Using the back of your wooden spoon to smash some of the beans to thicken the broth.
- Cover and allow to cook until thickened, 6 to 8 minutes longer.
- Stir in the lemon juice, season to taste with salt and pepper
- Ladle into bowls, sprinkle with parsley, and serve.
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