Welcome back, fellow foodies! FoodieFront is bringing you another delicious recipe. With our Beans And Greens Soup recipe, we’re delving into the worlds of comfort and nourishment today. This warming, nutritious soup is not only a delight for the palate but also a filling choice that works well in any season. Let’s get our hands dirty and cook a delicious bowl of food that is quick to prepare and wonderfully filling.
INGREDIENTS
- 1 cup canned white beans, drained and rinsed
- 1 cup chopped fresh kale or spinach (whichever you prefer)
- 1 large carrot, peeled and diced
- 1 celery stalk, chopped finely
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
INSTRUCTIONS
Step 1: Sauté the Aromatics
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Over medium heat, warm the large pot’s olive oil.
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Add the chopped celery, diced carrot, chopped onion, and minced garlic.
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Sauté until the vegetables begin to soften and the onions become transparent.
Step 2: Simmer the Soup
-
Add the low-sodium chicken or vegetable broth.
-
Add the dried thyme and bay leaf.
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The mixture should be brought to a mild boil before being simmered.
-
For around 15 to 20 minutes, let the flavors mingle.
Step 3: Add Beans and Greens
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Add the white beans in cans to the soup.
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Allow the beans to absorb the flavors by simmering them for an additional 10 minutes.
Step 4: Introduce the Greens
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Add the chopped spinach or kale, depending on what you want.
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Once the greens are vivid and tender, allow the soup to simmer for a further 5-7 minutes.
Step 5: Season and Serve
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Take the bay leaf out of the kettle and throw it away.
-
Depending on your personal taste preferences, season the soup with salt and pepper.
Step 6: Time to Enjoy!
-
Pour bowls of the hearty and soothing Beans and Greens Soup.
-
If preferred, serve it with a slice of crusty bread or some grated Parmesan cheese before serving.
Beans And Greens Soup
Let our delicious Beans And Greens Soup elevate your dining experience. This healthy meal, which combines Mediterranean tastes, is a warm embrace for your taste buds and suitable for all seasons.
Equipment
- A large pot
- Wooden spoon:
- Cutting board and knife:
- Ladle
Ingredients
- 1 cup canned white beans, drained and rinsed
- 1 cup chopped fresh kale or spinach (whichever you prefer)
- 1 large carrot, peeled and diced
- 1 celery stalk, chopped finely
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
Step 1: Sauté the Aromatics
- Over medium heat, warm the large pot's olive oil.
- Add the chopped celery, diced carrot, chopped onion, and minced garlic.
- Sauté until the vegetables begin to soften and the onions become transparent.
Step 2: Simmer the Soup
- Add the low-sodium chicken or vegetable broth.
- Add the dried thyme and bay leaf.
- The mixture should be brought to a mild boil before being simmered.
- For around 15 to 20 minutes, let the flavors mingle.
Step 3: Add Beans and Greens
- Add the white beans in cans to the soup.
- Allow the beans to absorb the flavors by simmering them for an additional 10 minutes.
Step 4: Introduce the Greens
- Add the chopped spinach or kale, depending on what you want.
- Once the greens are vivid and tender, allow the soup to simmer for a further 5-7 minutes.
Step 5: Season and Serve
- Take the bay leaf out of the kettle and throw it away.
- Depending on your personal taste preferences, season the soup with salt and pepper.
Step 6: Time to Enjoy!
- Pour bowls of the hearty and soothing Beans and Greens Soup.
- If preferred, serve it with a slice of crusty bread or some grated Parmesan cheese before serving.
Video
Nutrition Fact –
Estimated Nutrition Information for Beans And Greens Soup:
- Calories: Approximately 150 kcal
- Protein: Around 8g
- Carbohydrates: Roughly 25g
- Dietary Fiber: Approximately 7g
- Sugars: Around 5g
- Fat: About 2g
- Saturated Fat: Less than 0.5g
- Cholesterol: Almost 0mg
- Sodium: Roughly 600mg (varies based on broth and added salt)
Frequently Asked Questions:
1. Can I use canned beans for this soup?
Yes, beans in a can work quite fine in this recipe. Before adding them to the soup, just remember to drain and rinse them.
