As I continue through my "Soup" cookbook, I found a recipe for Beans and Greens Soup. The recipe is easy, ingredients are either in your home now or easy to find. The recipe is healthy and vegetarian by changing the chicken broth to water or vegetable stock. I made this recipe by using all organic ingredients to make it even healthier. You can adjust the vegetables in this recipe up or down depending upon how much you have in the house if you want. I changed the recipe by adding lemon, dill and mushrooms to add flavor and heartyness.
Ingredients:
1 lb dried cannellini beans
1 TBS olive oil
4 onions, finely diced
4 garlic cloves, minced
2 celery stalks, finely diced
4 carrots, diced
5 cups water
5 cups chicken broth
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 bay leaves
1 lb greens such as spinach, chard, or kale, washed and chiffonaded
2 lemons, juiced with lemons set aside
2 TBS fresh dill, chopped
8 oz mushrooms, sliced
1 TBS salt
1 tsp pepper
Here's how:
Soak the beans overnight in a large pot filled with water.
Drain the beans and place them back into the pot with water covering them with 2 inches of water.
Heat the beans to a boil and let boil for 10 minutes.
Drain the beans and rinse.
While the beans are cooking prepare the soup base.
Heat the oil in a large pot that you are going to make the soup in.
Saute the onions in the oil for 3-4 minutes, but do not brown.
Add the garlic, celery and carrots and cook for 2 more minutes.
Add the water, broth, beans and dried herbs.
Bring to a boil and then reduce the heat to allow the soup to simmer.
Simmer for 1 hour and 15 minutes. The beans should be tender.
Add the salt and pepper.
Remove the bay leaves.
Use and immersion blender to puree 1/3 of the soup. You can also use a blender to do this by removing 4 cups, pureeing and returning it to the pot.
Add the greens, dill, lemon juice, juiced lemon rinds, mushrooms and let cook until the greens are tender, 10-20 minutes depending upon the greens used.
Add more salt and pepper if needed.
Remove the lemond rinds.
Serve the soup.
Ingredients:
1 lb dried cannellini beans
1 TBS olive oil
4 onions, finely diced
4 garlic cloves, minced
2 celery stalks, finely diced
4 carrots, diced
5 cups water
5 cups chicken broth
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 bay leaves
1 lb greens such as spinach, chard, or kale, washed and chiffonaded
2 lemons, juiced with lemons set aside
2 TBS fresh dill, chopped
8 oz mushrooms, sliced
1 TBS salt
1 tsp pepper
Here's how:
Soak the beans overnight in a large pot filled with water.
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| Afer soaking overnight |
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| Beans boiling |
While the beans are cooking prepare the soup base.
Heat the oil in a large pot that you are going to make the soup in.
Saute the onions in the oil for 3-4 minutes, but do not brown.
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| Onions sauteing |
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| After 4 minutes |
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| Garlic, carrots and celery added |
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| After 2 minutes |
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| Liquid, beand and herbs in the pot |
Simmer for 1 hour and 15 minutes. The beans should be tender.
Add the salt and pepper.
Remove the bay leaves.
Use and immersion blender to puree 1/3 of the soup. You can also use a blender to do this by removing 4 cups, pureeing and returning it to the pot.
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| Pureed soup |
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| Spinach |
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| Everything in |
Remove the lemond rinds.
Serve the soup.
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