This soup tastes best just after it’s made. It’s a great option to make on days when you might be feeling a little under the weather. If I have fresh tomatoes in the house I might add one chopped to this soup, but it is delicious just the way it is.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
cut into crescent moons
7 cloves
garlic
crushed
2 teaspoons
dried thyme
10 cups
chicken bone broth
8 cups
chopped
braising greens
(kale, collards, chard or any other dark leafy greens)
4 cups
cooked
cannellini beans
1
lemons
juiced
Herbamare
(or sea salt to taste)
freshly ground
black pepper
(to taste)
