1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
Split Pea Soup with Herbes de Provence
This is one of my very favorite soups! Since split peas require no soaking, they are perfect for last-minute soups.
1 Tbs safflower or canola oil
1 Tbs finely minced garlic
2 cups coarsely chopped onions
1 tsp each dried basil, oregano and rosemary leaves
1 tsp whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch slices
2 large celery ribs, diced
6 cups boiling water or vegetable broth
2 cups dried green split peas, picked over and rinsed
1/4 cup inced fresh parsley
Salt to taste
Read the complete recipe and directions at truestarhealth.com.
Cajun Gumbo with Faro, Black-Eyed Peas & Kale
1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup faro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional