Ingredients:

  • 2 cups (300g) dried navy beans
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups (1.9L) vegetable broth
  • 1 teaspoon dried thyme (5g)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups (300g) chopped kale or spinach (optional)

Instructions:

  1. Rinse the navy beans under cold water. Soak the beans overnight or use the quick soak method (boil for 1 hour then let sit for 1 hour).
  2. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery; sauté until softened (about 5-7 minutes).
  3. Stir in the minced garlic, thyme, and bay leaf; cook until fragrant (about 1 minute).
  4. Drain and add the soaked beans to the pot. Pour in the vegetable broth; bring to a boil. Reduce heat and simmer for 45 minutes, or until beans are tender.
  5. Season with salt and pepper to taste. Stir in the chopped kale or spinach (if using) and simmer for an additional 5 minutes.
  6. Remove bay leaf before serving. Enjoy warm with crusty bread!