Greens Soup served with
​Roasted Beets

Ingredients
1 tablespoon olive oil
5 cups chicken stock
½ medium onion, diced
4 cups of leafy greens (beet, kale, spinach, chard)
3 cloves of garlic
1-2 cups cannellini beans or beans of choice
1 teaspoon thyme
​juice of half a lemon

Preparation
Greens Soup:
Heat oil in a large pot over medium heat. Add onion and cook until soft-about 5 to 10 minutes. Add garlic and cook for 1 more minute. Add stock and simmer for 5 minutes. Add the greens and the beans, then cover the pot and simmer for 10-20 minutes. Add lemon juice and season with salt and pepper.

Roasted Beets:
Preheat oven to 400 degrees. Remove tops and roots of beets if they’re still attached. Wash the beets thoroughly, then slice into quarters. Toss them in a bowl with a teaspoon of olive oil, salt, pepper. Roast for 40 minutes. Serve warm.

• Beets are an important source of phytonutrients which provide antioxidant, anti-inflammatory, and detoxification support.