Easy Recipe
Prep Time
20 minutes
Cook Time
20 minutes

Enjoy this recipe as a light summer meal. It's also perfect to make on a meal prep day to have on hand for school lunches! Just reheat in the morning and pack it in stainless steel thermoses for your children. Any type of cooked white bean will work in this recipe—try great northern beans, navy, or cannellini. I’ve also used cooked chickpeas with great results. If you do not want to soak and cook your own beans, then substitute canned organic beans.

2 tablespoons extra virgin olive oil
1 small onions diced
2 cloves garlic crushed
3 celery stalks chopped
3 medium yukon gold potatoes diced (about 2 cups)
1½ cups diced tomatoes
6 cups chicken stock
1 teaspoons dried thyme
1 teaspoons dried marjoram
1 teaspoons dried oregano
1½ teaspoons sea salt
½ pounds green beans chopped
1½ cups cooked white beans
2 cups chopped kale
½ cups chopped parsley
½ cups chopped fresh basil
freshly ground black pepper