1
Mediterranean White Bean, Swiss Chard, and Potato Soup with Chicken Sausage
Prep time: 30 minutes
Serves 6
Ingredients
1 (15-oz.) can cannellini or navy beans, rinsed and drained
2 tablespoons ghee or use 3-4 tablespoons water/broth for oil-free steam-sauté method
1 yellow onion, diced
Optional: ½ pound chicken sausage
1 large red bell pepper, diced
3 small red potatoes, diced
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 cups low-sodium vegetable or chicken broth
3-4 larges Swiss chard leaves, chopped (approximately 2 ½ cups packed leaves)
1 tablespoon lemon juice
Salt and pepper to taste
Method
1. Smash 3/4 cup beans in bowl with back of fork to form paste; set aside.
2. Heat oil or 3-4 tablespoons water/broth in large soup pot over medium heat. Add onion and
cook for 2 minutes to allow to soften. Add chicken sausage, if using, and break into small
bits using a large spoon or spatula. Cook for 3 minutes, adding a little more water/broth to
deglaze the pan if onions begin to stick.
3. Add red pepper, potatoes, garlic, thyme, cumin, and cayenne, and sauté for an additional 34 minutes. Continue to deglaze with a small amount of water/broth, as needed.
4. Add the rest of the broth and simmer over low-medium heat for 10 minutes, allowing
potatoes to soften.
5. Stir in chard leaves, beans and bean paste and cook for 1-2 minutes until warm. Season with
salt and pepper and serve.
Recipe by Lisa Markley, MS, RDN
For more great recipes, visit www.wholefoodsmarket.com/recipes
2
Creamy Kale Avocado Basil Pesto
This pesto recipe demonstrates how easy it is to incorporate dark green leafy
vegetables into a delicious and versatile sauce. The addition of avocado creates a
delightful creaminess that melds all of the fresh flavors together. Make a batch
and store some in the freezer for later use.
Prep time: 10 minutes
Makes approximately 1 ½ cups
Ingredients
2 cups packed stemmed and chopped kale (or spinach)
1 cup packed basil leaves
1 avocado, peeled and seeded
1 cup pistachios, walnuts, or pinenuts
1-2 cloves garlic
1 teaspoon lemon zest
1 ½ teaspoons lemon juice
¼ cup Extra Virgin Olive Oil
½ teaspoon sea salt
Pepper to taste
Method
Combine the kale, basil, avocado, pistachios, garlic, lemon zest, and lemon juice in
the bowl of a food processor set with an S-blade and pulse until coarsely
chopped. Add olive oil and process until smooth. Season with salt and pepper.
Serving Suggestions
 Serve as a dip for fresh, colorful vegetables.
 Use as a spread on a whole grain cracker or toast for a healthy snack.
 Use as a sauce for whole grain pasta noodles or spiralized veggie “noodles”.
 Dollop on top of eggs for a little extra color and nutrition.
 Use a substitute for mayonnaise in potato salad.
 Freeze in an ice cube tray for later use.
Recipe by Lisa Markley, MS, RDN
For more great recipes, visit www.wholefoods.com/recipes.
3
Matcha Green Tea Smoothie
Prep time: 5 minutes
Serves 2
Ingredients:
1 cup plant-based milk of your choice (almond, coconut, hemp, cashew, etc.)
1 cup packed baby spinach
1 pear, cored
1 frozen banana
1 teaspoon matcha green tea powder
Optional: ½ - 1 cup ice cubes
Directions:
Add ingredients into a blender and blend until smooth.
Recipe by Lisa Markley, MS, RDN
For more great recipes, visit www.wholefoods.com/recipes.