- 1 1/2 cups cannelini beans (or other white beans) soaked overnight
- 3 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 tbsp. olive oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1/2 head escarole, chopped
- 4 cups water, vegetable stock or chicken stock
- 1/4 tsp. dried rosemary
- 1 tsp. dried thyme
- Sea salt and black pepper (to taste)
Discard soaking water from beans and cook with 3 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower flame to simmer. Cook 1 hour and 15 minutes. Add 1 tsp. sea salt and continue cooking 30 minutes. In a separate pot, saute onion and garlic in for 2-3 minutes. Add escarole and cook until wilted. Add 4 cups water, rosemary, thyme and cooked beans (puree 1/2 the beans in the food processor before adding to the soup pot). Bring all ingredients to a boil, then lower flame to medium and cook 15 minutes. Season with sea salt and black pepper to taste.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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