Veal and White Bean Soup

Leeks, leafy greens, tomatoes, white beans and ground veal pack anutrient punch in this simple soup. It can be made in advance andreheated before serving.

 

Leeks, leafy greens, tomatoes, white beans and ground veal pack a nutrient punch in this simple soup. It can be made in advance and reheated before serving.

 

Add a whole-grain roll and a piece of fruit for a quick, healthy, energy-sustaining meal.

 

 

Ingredients:



  • 750 g (1 1/2 lb) ground veal

  • 2 ml (1/2 tsp) each salt and pepper

  • 500 ml (2 cups) chopped leeks (white and light green parts only)

  • 15 ml (1 tbsp) chopped fresh rosemary

  • 2 bay leaves

  • 1.5 l (6 cups) chicken broth

  • 1.5 l (6 cups) chopped Swiss chard, kale or spinach

  • 500 ml (2 cups) canned tomatoes

  • 250 ml (1 cup) rinsed and drained canned white beans

  • Shaved Parmesan cheese, for garnish

  • Lemon zest, for garnish

Preparation



  • In a large saucepan, cook ground veal with salt and pepper over medium-high heat, breaking into small pieces, until no pink remains, about 10 minutes.

  • Add leeks and cook until tender but not browned, about 5 minutes. Stir in rosemary and bay leaves.

  • Pour in chicken broth and bring to a boil.

  • Add in chard and reduce heat to maintain a simmer; cook for 10 minutes.

  • Stir in tomatoes and beans and heat through, about 5 minutes. Let sit for 10 minutes before serving.

  • Serve garnished with shaved Parmesan cheese and lemon zest.