gluten free | vegetarian | soy free | nut free | egg free

25 minutes or less

What You’ll Need:

1 large red onion, diced

3 cloves garlic, minced

1 Tbsp olive oil

1 large bunch kale, or 1 bag of kale, torn from stem

4 c filtered water

2 tsp sea salt

pepper to taste

1 can cannellini beans, drained & rinsed

1/3 c shredded parmesan, or other hard cheese

4 corn tortillas

Sauté onion & garlic in a shallow soup pot or wok with olive oil until aromatic. Add chopped kale to pan, followed by water, beans, salt & pepper. Bring to a boil. Lower to a simmer and cover. Cook for 15 minutes to allow flavors to marry.

If you have a gas range: Torch the tortillas on each side by setting directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla. Get a similar result on an electric range using a dry, hot skillet!

Divide among 2 big ‘ol bowls. Top with Parmesan & serve with tortillas.

Serves 2.