• 1 ½ cups Italian Butter beans, rinsed
• 8 cups vegetable stock
• 2 fresh thyme sprigs
• 2 fresh marjoram or oregano sprigs
• 3 fresh sage leaves
• 6 flat-leaf parsley sprigs
• 1 bay leaf
• 1 T butter or expeller pressed coconut oil
• 1 T cold pressed olive oil
• 1 large yellow onion, chopped
• 1 T minced garlic
• 1 medium red pepper, diced
• 1/3 cup white wine
• 10 kale leaves, ribs removed, cut in thick ribbons
• sea salt and pepper to taste
1. Place beans in a pot, cover generously with water and bring to a boil. Remove from heat and set aside to soak for 1-2 hours. Drain and rinse well.
2. Combine vegetable stock, beans, and herbs to a boil. Lower heat and simmer uncovered until beans are cooked through and beginning to break apart, about an hour and a half.
3. While beans are cooking, sauté onion in oil until soft, then add garlic and cook 1 minute more. Stir in carrots, red peppers, ¼ t. sea salt and a pinch of pepper and cook about 10 minutes adding stock as needed to prevent sticking. Add wine and cook until the pan is nearly dry, about 3 minutes.
4. Add the vegetables to the soup pot, along with the remaining stock, and cook about 20 minutes. Add the kale and cook until tender, about 10 minutes more. Season to taste with salt and pepper. Remove the bay leaf, herb sprigs and sage. Serve in warm bowls and drizzle a little olive oil over each serving.
Per serving (1 cup): 200 calories, 3 g fat, 0 mg cholesterol, 10 g protein, 32 g carbohydrates, 9 g fiber, 300 mg sodium.
Source: December/January 2012 Issue of Natural Health Magazine