Makes 10 servings
1 cup local white beans, cooked and drained
4 tablespoons pecan oil
3 raw medium shallots
4 cups water
2 tablespoons ground dried thyme
2 dashes table salt
2 dashes cayenne pepper (optional)
2 large carrots
2 large stalks celery
1 large onion
4 cloves garlic
1 whole raw shiitake mushroom
1 pound raw kale
Rinse and drain beans. Heat 2 tablespoons pecan oil in a large soup pot over medium-high heat. Add shallots and sweat until softened.
Add beans and fresh cold water to cover; bring to a boil. Skim off any foam that rises to the surface. Reduce heat to simmer.
Add herbs, salt, and black pepper. Cook until beans are tender.
Heat remaining 2 tablespoons pecan oil in another large soup pot. Add carrots, celery, and onion; sweat until vegetables are aromatic and just caramelizing.
Add garlic, mushroom, and enough water to cover. Bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
Add fresh greens and beans. Simmer another 5 minutes until greens are just wilted. Adjust seasoning and serve.
Per serving: 127 calories, 6 grams fat, 1 grams saturated fat, 78 mg sodium, 16 grams carbohydrate, 4 grams fiber, 2 grams sugar, 4 grams protein.