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Beans and Greens Soup

Category
Yields8 Servings
 4 cups sliced yellow onions (approximately 3 onions)
 ¼ cup extra virgin olive oil
 3 garlic cloves, minced
 2 cans (15 ounces) cans white cannellini beans, drained & rinsed
 1 large branch fresh rosemary (6–7 inches)
 2 qts low sodium chicken stock or broth
 1 bay leaf
 6 cups chopped greens such as escarole, spinach, bok choy or kale
 ½ tsp sea salt
 ½ tsp black pepper
1

In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, about 5–10 minutes. 10 Minutes

2

Add the garlic and cook over low heat for cook over low heat for 2 more minutes. 2 Minutes

3

Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30–40 minutes, until the beans are very soft. 40 Minutes

4

Remove the rosemary branch and the bay leaf. In small batches, purée in a food processor, or leave soup in pot and use hand blender to purée.

5

Return soup to the pot to reheat. Add greens and cook until they are wilted. If you are using escarole or kale, they will need a few minutes longer than more tender greens. Season with salt and pepper.

Ingredients

 4 cups sliced yellow onions (approximately 3 onions)
 ¼ cup extra virgin olive oil
 3 garlic cloves, minced
 2 cans (15 ounces) cans white cannellini beans, drained & rinsed
 1 large branch fresh rosemary (6–7 inches)
 2 qts low sodium chicken stock or broth
 1 bay leaf
 6 cups chopped greens such as escarole, spinach, bok choy or kale
 ½ tsp sea salt
 ½ tsp black pepper

Directions

1

In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, about 5–10 minutes. 10 Minutes

2

Add the garlic and cook over low heat for cook over low heat for 2 more minutes. 2 Minutes

3

Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30–40 minutes, until the beans are very soft. 40 Minutes

4

Remove the rosemary branch and the bay leaf. In small batches, purée in a food processor, or leave soup in pot and use hand blender to purée.

5

Return soup to the pot to reheat. Add greens and cook until they are wilted. If you are using escarole or kale, they will need a few minutes longer than more tender greens. Season with salt and pepper.

Beans and Greens Soup

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