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.” — Marie Donadio. Marie chooses organic greens from Rent’s Due Ranch in Stanwood, Full Circle Farm in Carnation, and Dungeness Organic Produce in Sequim.
- 4 cloves of garlic, peeled and finely chopped Add to list
- 1 large onion or leek, finely chopped Add to list
- 1 teaspoon olive oil 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 cannelloni soaked overnight, rinsed and drained, and cooked either 1 hour on the stove or in the pressure cooker (reserve the water in which the beans were cooked), or use two 15-ounce cans of white beans, rinsed and drained 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
Sauté garlic and onion or leek in olive oil until just beginning to brown on the edges, then add chopped carrot and celery and sauté 2 minutes.
Add beans, diced potato, 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/or grated cheese for garnish. Freezes very well.
Recipe by, PCC Cooks instructor
Source: Sound Consumer October 2006