Beans and Greens Soup

2 Tbsp water or more as needed, to saute

1 ½ cups onion, diced

2 ½ – 3 cups organic red or Yukon gold potatoes, chopped(about 1-2 inch thick cubes)

½ cup organic celery, diced

1 cup carrots, diced (or organic red bell pepper)

4-5 medium-large cloves garlic, minced

1 ½ tsp dried rosemary leaves

1 tsp dried thyme leaves

1 tsp dried marjoram leaves or dried oregano leaves

1 ½ tsp ground mustard

1 tsp sea salt

¼ tsp freshly grated nutmeg

freshly ground black pepper, to taste

1 cup brown/green lentils, rinsed

2 cups vegetable stock

5 cups water
1 Tbsp Miso

1 ½ Tbsp Blackstrap molasses (optional)

1 (14 oz) can cannellini beans, drained and rinsed 

6-7 cups loosely packed fresh organic kale leaves, roughly chopped or torn (roughly 1 smallish bunch of kale)

1. In a large pot over medium heat, add the water, onion, potatoes, celery, carrots, garlic, dried herbs and spices, salt and pepper.
2. Stir through, cover, and cook for 6-8 minutes, stirring occasionally. If veggies are sticking, add another splash of water.
3. Add the lentils, stir through, cover and cook for another few minutes, and then add the vegetable stock, water, miso, molasses, bay leaves and stir through.
4. Increase heat to bring to a boil, then reduce heat to medium-low, cover and let cook for 30-40 minutes, until the lentils are very soft and fully cooked. (If using the chopped red pepper, add after the first 25-30 minutes of cooking lentils).
5. Turn off heat, add the cannellini beans, kale, stir through, cover, and let wilt in soup for about 5 minutes.
6. Remove bay leaves to serve, and taste to add additional salt and pepper if desired.