Brothy Beans & Greens

“Eat beans and greens”, we say, “but how”, you ask. Here’s how! Tasty, filling, and fulfilling, this dish is full of protein, fiber, vitamins, minerals, and assorted powerful phytochemicals.

You will need

• 2½ cups low-sodium vegetable stock
• 2 cans cannellini beans, drained and rinsed
• 1 cup kale, stems removed and roughly chopped
• 4 dried shiitake mushrooms
• 2 shallots, sliced
• ½ bulb garlic, crushed
• 1 tbsp white miso paste
• 1 tbsp nutritional yeast
• 1 tsp rosemary leaves
• 1 tsp thyme leaves
• 1 tsp black pepper, coarse ground
• ½ tsp red chili flakes
• Juice of ½ lemon
• Extra virgin olive oil
• Optional: your favorite crusty bread, perhaps using our Delicious Quinoa Avocado Bread recipe

Method

(we suggest you read everything at least once before doing anything)

1) Heat some oil in a skillet and fry the shallots for 2–3 minutes.

2) Add the nutritional yeast, garlic, herbs, and spices, and stir for another 1 minute.

3) Add the beans, vegetable stock, and mushrooms. Simmer for 10 minutes.

4) Add the miso paste, stirring well to dissolve and distribute evenly.

5) Add the kale until it begins to wilt, and remove the pot from the heat.

6) Add the lemon juice and stir.

7) Serve; we recommend enjoying it with crusty wholegrain bread.

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• Dr. Greger’s Daily Dozen ← beans and greens up top!
• The Magic of Mushrooms: “The Longevity Vitamin” (That’s Not A Vitamin)
• Our Top 5 Spices: How Much Is Enough For Benefits?

Take care!