*Adopted with permission from the Institute of Functional Medicine
For more information on eating a Hypo-Allergenic Diet see the end of the post.
Greens and Beans Soup - Serves 4-5
- 2 cups cooked white beans
- 2 Tbsp. olive oil
- 2 medium cloves garlic, crushed
- 1 large onion, chopped
- 1 bay leaf
- 1 stalk celery, diced
- 2 medium carrots, diced
- 1 tsp. salt
- fresh black pepper
- 6 cups water, vegetable, or chicken broth
- 1⁄2 lb fresh chopped escarole, spinach, chard, or collards (or a combination)
In a 4-6 quart soup pot, sauté the onions and garlic in olive oil over low heat. When onions are soft, add bay leaf, celery, carrot, salt and pepper. Stir and sauté another 5 minutes. Add broth or water and cover. Simmer about 20 minutes. Add cooked beans and your choice of greens. Cover and continue to simmer, over very low heat, another 15-20 minutes. Serve immediately or refrigerate and reheat.
What is eating a Hypo-Allergenic Diet?
Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.
This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.
The top 5 offenders include: wheat, dairy, corn, soy, and eggs.
Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).
Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.
To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.
*For Daily Dose Subscribers, your manual is already downloaded into your worksheets page.