One of the effects of having so many great GF BFFs is that I get spoiled with gluten-free treats over the holidays. After many gluten-free Birthday and Holiday dinners, sweets and macarons I needed some healthy soup with lots of greens.
This is a basic soup that can be adapted many ways once you find the flavors you like. I would try kale, spinach and gigante beans. It’s super easy to make, has lots of flavor and makes for a great lunch or detox meal.
- 2 garlic cloves, thinly diced
- 1 yellow onion, thinly diced
- 2 leeks, well cleaned and thinly chopped
- 1 can cannellini beans, drained and rinsed
- 4 cups GF vegetable stock or chicken stock (I used organic GF cubes)
- 2 TBSPs olive oil
- 1 bunch swiss chard, stems discarded and chopped
- salt and pepper to taste
In a heavy bottomed large pot heat the olive oil over medium heat and cook the leeks, onion and garlic for about 10 minutes until softened and starting to brown. Season with salt and pepper. Add the broth and beans and bring to a boil. Reduce to a simmer and cook for about 20 minutes. Remove 2-3 cups of the soup to a blender and puree until smooth. Add the pureed soup to the remainder of the soup in the pot. Increase the heat and add the swiss chard, cooking the soup for about 3 minutes until the swiss chard wilts.
Serve immediately. I served mine with a drizzle of olive oil.
Adapted from It’s All Good. I love this cookbook featuring healthy and gluten-free recipes.