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Tuscan White Bean and Kale Soup ( or cabbage) – – coconut oil, small red onion, diced (or 1/2 normal onion), cloves garlic, diced, kale, cabbage, or spinach, himalayan salt, ground black pepper, red pepper flakes, vegetable stock, black or white chia seeds, juice of half a lemon, finely chopped rosemary or thyme- fresh or dried, cannellini beans, drained (or 11/2 cups freshly cooked), chopped fresh leaf parsley, Heat the oil in a pan over medium-high heat. Add the onion and sauté until softened, about 5 minutes. ; Add the garlic and sauté for about 30 seconds. ; If using kale or cabbage, remove any hard spines from the softer parts.; Stir in the kale or cabbage or spinach, salt, black pepper, red pepper flakes, broth, chia seeds, lemon juice, and rosemary and bring to a boil over high heat. Reduce heat to medium and cook uncovered while stirring occasionally until kale is tender, about 5 minutes. ; Add the beans and cook, stirring occasionally, until beans are fully heated, about 3 minutes. ; Stir in the parsley. Taste and adjust seasonings, then serve.; –