Carrot oat bran muffins

Ingredients

  • 2 tbsp olive oil
  • 1 ½ cups yellow onion (small dice)
  • 6 cloves garlic (smashed and minced)
  • 1 ½ cups carrots (small diced)
  • 1 ½ cups celery and leaves (small diced)
  • 3 quarts chicken bone broth
  • 1 cup raw bulgur wheat (or farro)
  • 4 cups collard greens or kale (wash and chop)
  • 2 cans cannellini beans (drained)
  • 6 plum tomatoes (washed and diced)
  • 2 tsp Italian herb seasoning
  • 1 tsp Kosher salt

Directions

  1. In a large stock pot, heat the olive oil
  2. Add the onion, garlic, carrots and celery sautéing until tender
  3. Add the salt and Italian seasoning
  4. Then add the tomatoes and the grains sautéing for 2 minutes
  5. Pour in the broth and bring to a boil
  6. If using turkey meatballs, add now
  7. Bring to a boil adding the greens and the beans
  8. Boil for 2-3 min, the lower to a simmer for 20-30 min more, or until the grains have cooked
  9. Serve with grated parmesan cheese
  10. If you are using the bean balls, add them into each/individual bowl, then pour over the soup

Nutrition Facts:

Serv. Size: 1 | Servings: 8 | Amount Per Serving: Calories 406 | Total Fat 4.7g |Sodium 453mg | Total Carb. 66g | Protein 29.7g

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