Ingredients for Kidney Friendly Bean and Vegetable Soup
- 2 Tbsp extra virgin olive oil
- 4-6 kale leaves, shredded and stems removed, or 1 bunch watercress, rinsed
- 2 carrots, diced
- 1 head broccoli, chopped
- 1 leek or onion, finely diced
- 400 g white beans
- 2 L hot water
- 3-5 garlic cloves chopped
- 1/2 lemon or orange zest + juice
- 1 1/2 tsp dried parsley, rosemary, or oregano, or a bit of each
- black pepper, to taste
- hot pepper flakes, optional
- 1 pinch salt
Cooking Instructions for making Kidney Friendly Bean and Vegetable Soup
If you have CKD, soak the beans and carrots in a bowl of water for 12 hours. Change the water every four hours. At the end, pour out the remaining water and give everything a final rinse.
Chop your leek or onion.
Remove the stem of your kale and shred the leaves, or rinse the watercress and trim the stems, if desired.
Pour your oil in a big, heavy pot. Add leek or onion, garlic, salt, and pepper and cook over medium-high heat for 4 minutes, stirring regularly.
Add broth, carrots, broccoli, kale, beans, and herbs. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 30-40 minutes, stirring occasionally.
Turn off the heat and stir in your citrus juice and zest. If using, also add your hot pepper flakes. Transfer your soup to serving bowls and eat with a nice slice of toast or crusty bread.
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