Greek Three Bean Soup

I have been studying the Blue Zones Diet and came across an article about a Greek Family who have numerous people who are well over 100 years old. They say this is the lunch they have been eating every day for over a hundred years. So I made it and fell in love with it. Because most days I am cooking all day for my clients I tend to eat smaller lunches than the other day but I do snack on fruit during the day. So now I have this for lunch every day and it is perfect with a small salad or piece of fruit.

Three-Bean Vegetable Soup

Serves 4

3 cup dried beans (I use canned cannellini and light red beans beans and do not add the garbanzo beans as I am not a fan)

4 T olive oil
2 large yellow onion, diced
2 t. garlic, minced
2 cup diced carrot- sliced
2 cup diced celery
1 head cauliflower- small flowerets
2 cups green beans
12 cup vegetable broth
2 14 oz can petite diced tomatoes
3 T Balsamic vinegar
4 bay leaves
2 T each of thyme, oregano and basil
2 ½-3 t. fine grain kosher salt
½ teaspoon red pepper flakes
6 cup kale- washed and rubbed vigorously. This helped break down the fiber and makes it easier to digest.
2 cup diced sweet potato

Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

Add carrots, celery Continue cooking for 6-7 minutes.

Add broth, vinegar, bay leaves, seasoning, salt and red pepper flakes. Let simmer a few minutes then add cauliflower and green beans and simmer 30 minutes.

Then add beans with some of the liquid that is in the beans and simmer45 minutes.

While the soup is simmering dice the sweet potatoes a little bigger than one inch (they shrink when roasted because of the high amount of liquid). The coat them with olive oil and season with garlic granules, salt and pepper. Roast in a preheated 450° oven for 35 minutes.

When soup has simmered45 minutes add the kale and simmer until done but still bright green. Remove from heat and add sweet potatoes.

Serve with pesto.