Soup/White Bean Green
| A: | 3T olive oil |
| 1 onion, diced coarse | |
| 2 carrots, diced (or 1 giant) | |
| B: | 1T tomato paste |
| 1t cumin seed, ground | |
| 1/2t red pepper flakes | |
| 3c garlic, sliced thin | |
| C: | 10oz turkey breast, cooked and chopped |
| 1T ginger root, grated (or minced candied ginger, or 1t powder) | |
| 1t salt | |
| 1qt chicken stock | |
| 1 1/2C white beans, cooked (22min 20#, or 30oz canned) | |
| D: | 1 bunch greens, chopped (any of kale, mustard, collard, spinach) |
| 3/4C parsley, chopped | |
| 2T basil | |
| E: | 3T lemon juice |
| 1. | Add (A) to pot, saute over medium heat until onions are just browning on edges. Add (B) and saute until fragrant. |
| 2. | Add (C), bring to boil, reduce to simmer and cook covered for 25 minutes. |
| 3. | Add (D) and cook until greens are soft. Add (E) and serve. |
Servings: 10