Italian soup with lupini beans and kale

Serves

Cook Time

15 min

Total Time

35 min

Soup

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American 🇺🇸

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The Lupini beans in this dish are delicious along with being very nutritious. They are a great source for fiber, protein, and complex carbs all while being lower in calories compared to other legumes. They have a low GI. This dish looks great and has a lot of great flavor. Adding the parmesan rind adds to the complexity of the texture. Lupini beans can be found at an Italian market or on Amazon.

Ingredients

3 small shallots chopped
4 cloves garlic chopped
2 cups kale
7 ounce jar of sun-dried tomatoes, packed in oil
1 tsp dried oregano
1 tsp fennel seeds
1 tsp dried thyme
1/2 tsp red pepper flakes
4 cups vegetable stock
1 parmesan rind
10 oz lupini beans
1.5 cups almond milk
1 lemon

Garnish:

2 ounces fresh parmesan
Salt and pepper to taste

Directions

Heat stock pot and add the oil from the jar of sun-dried tomatoes then add the shallots and garlic and cook until soften about 3-4 minutes.
Add in the oregano, fennel seed, thyme and red pepper flakes and stir to coat.
Add the sun-dried tomatoes.
Cook 4-5 minutes.
Pour in the vegetable stock and stir.
Add in the parmesan rind.
Bring to a boil then simmer.
Add in the lupini beans and simmer for 5 minutes.
Add the kale and simmer an additional 3-4 minutes.
Remove from the heat, stir in the almond milk, and return back to the heat for another 2 minutes.
Season with salt and pepper to taste.
Remove the parmesan rind and add lemon Garnish with fresh parmesan and salt and pepper