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.
Ingredients
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
