Love this recipe for a cold winter day, it’s hearty yet healthy, super comforting and full of nutrients. Great recipe to double and freeze.
What You’ll Need:
- 1 large pot
- 2 tablespoons Ripe Olive Oil or beef tallow
- 1 heaping tablespoon grassfed butter
- 1 white onion chopped
- 3 celery stalks chopped
- 1 fennel bulb cored & diced
- 3 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- 1 cup white wine
- 8 cups Ripe Liquid Gold Chicken Broth
- 1 fresh bay leaf
- 3 (15-ounce cans) cannallini white beans & rinsed well
- 1 Parmesan rind + 1 handful of freshly grated Parmesan cheese
- 1 teaspoon flakey sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound organic baby kale 🥬baby spinach or swiss chard stemmed and sliced into small pieces
Cooking Instructions:
- In a large pot, add oil, tallow or butter, onion, celery and fennel
- Cook over medium heat until vegetables have softened
- Add garlic, thyme, fennel first
- Then add your wine!
- Next for the best part, pour in your Ripe Chicken Broth, fresh bay leaves, strained beans, parmesan rind, salt & pepper
- Let simmer on medium low heat for about 20 min
- Add fresh greens 🥬 kale , swiss chard or spinach
- Keep stirring and reduce the liquid until it is the consistency that you like.. some like it hearty and thick .. I like mine with more golden broth✨
Garnish with:
- Fresh flat leaf parsley
- Lemon juice
- Finely grated parmesan cheese
Recipe Serves:
6-8 people
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