Two forms of cruciferous vegetables are in this recipe which provide powerful immune enhancers and anticancer fighting compounds. And the beans are high-protein vegetables. Plus this is just delicious.
Change up the beans and add your own herbs as you see fit, and feel free also to add in some dried herbs such as herbs de provence or a tablespoon of one of the "Spike" or "Mrs. Dash" seasoning mixtures.
- 1 can of cannellini beans
- 2 bay leaves
- 2 garlic cloves
- 1 stalk of celery
- 2 medium carrots
- 1 medium white onion
- ¼ cup extra virgin olive oil
- ½ head Savoy cabbage, cored and chopped
- 1 bunch of Swiss chard or kale, chopped
- 2 cups water (Use 5 cups if you are using dried beans - only 2 if you are using canned)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
- Rinse canned beans.
- In a food processor, finely chop garlic, celery, carrot and onion.
- Sauté the vegetables in ¼ cup of extra-virgin olive oil on a medium-low heat, about 10 minutes, or until they are fragrant.
- Add the beans and 2 cups or water, chopped cabbage and kale. Bring to a simmer for approximately one hour. Season with salt and pepper.
PS- Note Pennsylvania Hospital's original China pattern in the photo!