Classic White Beans and Greens Soup
Serves: 8 to 10
Kale, collards and chard grow nearly year round in the Pacific Northwest and are wonderful additions in autumn soups. Greens also are a tasty counterpoint to bulky foods such as potatoes, pasta, rice and beans.
- 1 teaspoon olive oil Add to list
- 4 cloves garlic, peeled and finely chopped Add to list
- 1 large onion or leek, finely chopped Add to list
- 1 carrot, peeled and finely chopped Add to list
- 2 ribs celery, finely chopped Add to list
- 2 cups dry white beans, such as navy or cannellini or 2 (15-ounce) cans white beans, rinsed and drained (see note) Add to list
- 1 large white potato, washed and diced Add to list
- 4 cups water or stock, mixed with reserved bean cooking liquid (if available) Add to list
- Bouquet Garni Add to list
- 1 bunch fresh greens such as collard, kale, spinach or chard, thinly sliced Add to list
- Splash of fresh lemon juice Add to list
- Grated cheese, for garnish (optional) Add to list
Heat oil in a large soup pot over medium heat. Sauté garlic and onions or leeks until just beginning to brown on the edges. Add chopped carrots and celery and sauté 2 minutes.
Add beans, diced potatoes, water or stock, Bouquet Garni and greens. Simmer for 15 to 20 minutes, then remove Bouquet Garni from the soup and discard.
Serve with lemon juice and grated cheese for garnish. Freezes very well.
For dry beans: soak beans overnight, rinse and drain. Cook either for 1 hour on the stove or in the pressure cooker (reserve the water in which the beans were cooked).
Recipe by, PCC Cooks instructor