Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 can (15 ounces) cannellini beans, drained and rinsed
4 cups vegetable broth
1 bay leaf
Salt and pepper, to taste
2 cups fresh spinach or kale, chopped
Juice of 1 lemon
Grated Parmesan cheese (optional, for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
vegan Blueberry Lemon Bread
Potatoes and Meat Recipe: The Secret to Softening Tough Meat
Ground Beef Casserole
Grilled Lamb & Almonds Shrimp Roast Potato & Creole
Sad News: Iconic Actor Tamayo Perry Dies in Tragic Shark Attack
Shiny fridge shelves, no vinegar needed – go find this ingredient in the kitchen
Stuffed Ham Rolls
My Boyfriend Proposed to Me Only 3 Months after We Met — I Was over the Moon until I Found Out Why
Kim Mulkey Demands Brittney Griner’s Expulsion from U.S. Olympic Team: “Go Back to Russia; You’re Not Worthy of Representing This Country”