My Lean and Green Soup is currently one of my faves. I will definitely be making it throughout the holiday season as it is packed with fiber and vitamins. After indulgent holiday eating, I like to eat things that are nice and light.
But I never skimp on taste, and this soup tastes awesome! It features zucchini and kale, plus your standard soup veg: carrots, celery and onions. I add a can of cannellini beans. You could totally go chickpea if that's what you have.
I cook 1/2 cup of barley in a separate pot, and add the cooked barley to the big pot of soup. Barley is an awesome grain that adds fiber and cuts cholesterol.
You can totally freeze this soup if you double the batch or want to it enjoy it later.
Lean and Green Soup
(Makes 6 servings)
2 Tbsp. extra virgin olive oil
1 medium onion, diced
1 large carrot, peeled and diced
1 celery stalked, diced
1 medium zucchini, diced
3 cloves garlic, minced
2 tsp. Italian seasoning
1 5 ounce container baby kale
1 19 ounce can Cento cannellini beans, drained and rinsed
4 cups vegetable or chicken stock
2 cups water for soup
4 cups water for barley
1/2 cup dried barley
Salt and pepper to taste
To serve: Grated parmesan cheese
In a medium pot, add 4 cups of water and barley. Bring to a boil. Cook for about 30 minutes until tender. Drain and set aside.
Meanwhile, in a large soup pot heat olive oil over medium heat. Add carrot, celery and onion. Saute for 5 to 8 minutes until onion is translucent. Add zucchini. Cook for about five more minutes. Add garlic, cook for a minute more. Season with salt and pepper and Italian seasoning. Stir.
Add vegetable or chicken stock and two cups of water. Bring to a boil. Simmer for 20 minutes minutes until veggies are cooked. Add cannellini beans and barley. Cook for five minutes more to heat through.
Add kale. Season with salt and pepper. Stir and cook for about 2-3 minutes to wilt kale.
Serve with a sprinkle of parm.
