Italian White Bean Soup With Greens (Sbd)
photo by spatchcock
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 1 1/2 lbs escarole (I used kale) or 1 1/2 lbs beet leaves, trimmed (I used kale)
- 6 cups chicken broth (I used half of each) or 6 cups vegetable broth (I used half of each)
- 1 -5 garlic clove (I'm sure I used at least 5!)
- 1 cup cooked white beans (I used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (I used northern beans, cannellini or other white beans would work too)
- kosher salt, to taste
- white pepper, to taste
- freshly grated parmesan cheese (to finish)
- red pepper flakes (for garnish)
directions
- Bring large pot of water to a boil.
- Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
- Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
- Bring broth to simmer in large pot over med-high heat.
- Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
- Sprinkle with salt and pepper.
- Ladle soup into bowls.
- Pass cheese and pepper flakes at table.
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Reviews
-
Wow! This has got a TON of flavor for such a healthy soup. I did double the beans as we were having it with a salad so I wanted a bit more substance. Also, I boiled the garlic with the broth, which I think opened the flavor a bit. This soup keeps wonderfully for leftovers (I used Kale) and makes a great take-to-work snack. Thanks!
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I liked this dish! I made it with escarole and cannellini. I doubled the amount of beans called for and used 11 (yup, 11, and it was good!) cloves of garlic. I do recommend simmering longer than ten minutes in the end though. I think 40 minutes let the tastes blend a bit more. My husband wished I put a ham bone in it for more flavor. I thought it was tasty enough without it, but maybe next time I'll make some mini meatballs to add to it. The pepper flakes were good in it, and I definitely wouldn't serve it without freshly grated Parmesan cheese. Thanks for this keeper recipe.
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.