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Coconut Broth Greens & Beans

Coconut Broth Greens & Beans

Yum! That's what I have to say about this one. This coconut broth greens & beans is cozy, oh so satisfying, filling, nutrient dense, and perfect for this changing season.
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Servings: 2 - 4
Course: Main Course, Side Dish, Soup
Ingredients Method Notes

Ingredients
  

  • 1 small yellow onion diced
  • 6 garlic cloves minced
  • 1 " ginger grated or finely chopped
  • 1/2 tsp cayenne powder
  • 1 bunch rainbow chard cut into 1" ribbons - I prefer to leave these colorful stems on and destem the Dino kale- destem all if you don't prefer stems
  • 1 bunch Dino/Tuscan kale destemmed and cut into 1" ribbons
  • 1/2 bunch cilantro roughly chopped
  • 1 cup water
  • 1 can coconut milk or around 1 1/2 cups
  • 1 cup Bonafide Vegetable Broth
  • sea salt to taste
  • 1 can/box or 2 cups prepared cannellini beans I use one cup per serving

Method
 

  1. In a large soup pot over medium-high heat, water sauté 1 small yellow onion and 6 minced garlic cloves for 5 minutes.
  2. Add in the finely chopped ginger and cayenne. Stir 1-2 minutes until toasted.
  3. Add 1 cup water and a can of coconut milk. Bring to a low simmer.
  4. Once at a low simmer, lower heat to medium or even a few notches below. Start adding in the greens a handful at a time until wilted enough to add in more.
  5. Continue to stir here and there until all of the greens have been added.
  6. Add in 1 cup vegetable broth. Cover and simmer over low-medium heat for 15 minutes. Check and stir twice while covered. Greens should be tender, but not overly cooked.
  7. Add 1 cup cannellini beans to each serving bowl, add wilted greens on top, and spoon or pour in some of the broth. Salt to taste if desired. Enjoy.

Notes

Bonafide Veggie Broth 
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