Green beans and almonds are a classic combination, but never have they worked better together than in this simple, verdant soup. Here, a cup of almond flour adds a delectable dairy-free creaminess.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 50 minutes
3 tablespoons olive oil, plus more for serving
2 medium yellow onions, diced
2 sticks celery, diced
3 cloves garlic
3 large handfuls green beans, trimmed
1 quart vegetable stock
1 cup almond flour
1 bunch kale or other dark leafy greens, roughly chopped
3 tablespoons parsley
Juice of 3 lemons
1 teaspoon salt
Freshly ground pepper
Lemon wedges, for serving
Heat oil in a large saucepan over medium-low heat. Add onions and celery and cook until vegetables have softened and turn golden in color, stirring occasionally. Add garlic and sauté for 30 seconds. Add green beans, stir well, then add stock. Simmer 30 minutes.
Add almond flour, stirring to combine. Turn off heat and stir in kale. When the soup has cooled slightly, transfer to a blender along with parsley and process until smooth. Add the blended soup back into the pot and stir in lemon juice. Season well with salt and pepper.
Serve with lemon wedges and a drizzle of olive oil, if desired.
Photo credit: Paul Delmont
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