Beautiful in its simplicity, this antioxidant-plush soup is packed with hunger-quelling fibre.
1 cup (250 mL) dried white navy beans
2 green tea bags
2 tsp (10 mL) organic vegetable oil
1 yellow onion, diced
3 cloves garlic, chopped
2 tsp (10 mL) dried sage
Salt and pepper, to taste
4 cups (1 L) kale, chopped
2 Tbsp (30 mL) extra-virgin olive oil
Place beans in large bowl, cover with water, and soak overnight. Drain beans and place in saucepan along with 4 cups (1 L) water. Bring to a boil, reduce heat, and simmer covered for 50 minutes, or until tender. Drain beans and set aside.
In bowl, steep green tea bags in 2 1/2 cups (625 mL) boiling water for 10 minutes.
In large saucepan, heat vegetable oil over medium heat. Add onions to pan and cook for 4 minutes, stirring occasionally. Place garlic in pan and cook 1 minute.
Discard green tea bags and add steeped green tea liquid to saucepan along with 3 cups (750 mL) water, beans, sage, salt, and pepper. Bring to a boil, reduce heat, and simmer covered for 10 minutes. Stir in kale and simmer 5 minutes. Place soup in serving bowls and garnish with olive oil.