Beans and Greens Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 oz / 250 g dried cannellini beans
1 tbsp. olive oil
2 large onions, finely chopped
4 garlic cloves, finely chopped
1 celery stalk, sliced
2 carrots, sliced
5 cups water
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1 bay leaf
4 1/2 oz / 125 g leafy greens, such as chard, mustard, spinach, and kale, washed
Salt & pepper to taste
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Directions: |
Directions:Pick over the beans, cover generously with cold water, and leave to soak for 6 hours or overnight. Drain the beans, and put in a saucepan, and add enough cold water to cover by 2 inches/5cm. Bring to a boil and boil for 10 minutes. Drain and rinse well.
Heat the oil in a large saucepan over medium heat. Add the onions and cook, covered for 3-4 minutes, stirring occasionally, until the onions are just softened. Add the garlic, celery, and carrots, and continue cooking for 2 minutes.
Add the water, drained beans, thyme, marjoram, and bay leaf. When the mixture begins to bubble, reduce the heat to low. Cover and simmer gently, stirring occasionally, for about 1 1/4 hours until the beans are tender. Season with salt & pepper.
Allow the soup to cool slightly, then transfer 2 cups to a food processor or blender. Process until smooth and recombine with the soup.
A handful at a time, cut the greens crosswise into thin ribbons, keeping tender leaves like spinach separate. Add the thicker leaves and cook gently, uncovered, for 10 minutes. Stir in any remaining greens and continue cooking for 5-10 minutes, until all the greens are tender.
Taste and adjust the seasoning, if necessary. Ladle the soup into warm bowls and serve. |
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Personal
Notes: |
Personal
Notes: Erin's Tips/Suggestions for additions to the soup:
I tripled the recipe above (with the exception of the onion - I used 2 large SWEET onions).
I used "Progresso" canned beans (8 cans for a triple batch)
I added 3 (cooked & shredded) chicken breasts.
I added 1 heaping tablespoon of "Better Than Bouillon" chicken base
I used (1) bag of Spinach
Personal Note: I have difficulty finding dried “cannelloni” beans, and honestly, I cannot tell much difference. Progresso makes these beans very accessible, so I opt for that route often. I add more beans than it calls for because we like a heartier soup. This is a meal in itself – delicious, light and very satisfying soup any time of the year!
Everyone love it. I believe it came from Cooking Light magazine too.
I recommend using my tips and adding shredded chicken breast, for sure! Once you make this soup once, it will be much easier to make It takes me about 30 minutes to get all ingredients to the pot – then I let it simmer all day - ENJOY
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