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White Bean and Wilted Greens Soup



From "Eat Right For Your Blood Type" by Dr. Peter J. D'Adamo with Katherine Whitney. 

This recipe is considered "neutral" or safe for all blood types (in case anyone may be concerned).





1 cup cooked cannellini beans, drained and rinsed

1 clove garlic, peeled and trimmed

1&1/2 to 2 cups of stock or water

1 cup chopped greens

1/2 teaspoon salt



In a 2 quart saucepan, bring beans, garlic, and stock to a boil. 

Reduce heat and simmer 10 to 15 minutes. 

With a slotted spoon, scoop out beans and transfer to a food processor or blender with ½ cup of liquid. 

If you have a hand held blender, leave soup in saucepan and puree until smooth. 

Return puree to saucepan and stir until blended. 

Add greens, season with salt, and cook another 5 minutes. 



Serves 2





This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724