Lettuce Soup with Beans, Green Plantains, and Broccoli

Ingredients:

• Ghee, butter, olive oil
• 1 cup chopped shallots
• 3 large garlic cloves
• 1 1/2 tsp ground coriander
• 1/4 tsp cardamom
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• zest of 1 large lemon
• 1 1/2 tsp rosemary
• 2 green plantains, 1 yellow plantain
• 1 lb. lettuce, roughly chopped _{^{(if baby lettuce, no need to chop)}}
• 10 oz broccoli
• 32 oz. cooked navy beans
• 4 cups of water _{^{(You can use chicken or veggie broth, just reduce the salt if it is included in the broth)}}

Directions:

1. Sauté the shallots in the fat or oil that you prefer. Once the shallots begin to soften and brown, add in garlic and all spices, including the lemon zest. Stir frequently.
2. Meanwhile, steam plantains for 20 minutes and broccoli for 7 minutes.
3. Once the shallots, garlic, and spices are golden brown and fragrant, add roughly chopped lettuce. Stir constantly for 2 minutes while the lettuce wilts.
4. Add 4 cups of water and bring to a boil. Then reduce to a simmer and cook uncovered for 20 minutes.
5. Add half of the beans and half of the steamed plantains to the pot. Use an immersion blender to puree the soup. Once pureed, add in steamed broccoli as well as the rest of the beans and plantains.