Fall

Beans and Greens Soup

December 29, 2016
Photo by James Ransom
Author Notes

Beans and Greens are a cornerstone of the Mediterranean diet and a classic combination that can be made a thousand ways depending on what’s on hand. No matter if it’s chickpeas and cabbage, white beans and Tuscan kale, or lentils and broccoli rabe, you’ll have a comforting, nutritious, and filling dish. Read my full article for a step-by-step guide.

Note: I am not a fan of canned legumes, but if you are going to use them, make sure you rinse them well before using them. —Sara Jenkins

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes 4 to 6
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 red onion or leek, sliced into thin half-moons
  • 1 clove garlic, peeled and smashed
  • 5 cups rich chicken stock or vegetable stock
  • 2 tablespoons good wine vinegar (sherry or Champagne is great)
  • 1 cup cooked beans, chickpeas, or lentils
  • 2 cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
  • 1 dried chile, optional
  • Salt and pepper
  • 2 tablespoons really good extra-virgin olive oil
  • Grilled bread, for serving
In This Recipe
Directions
  1. in a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown.
  2. When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked legumes. Bring back to a simmer and add greens and chile, if using.
  3. Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them.
  4. Taste and adjust salt. Serve by itself or over grilled bread with a drizzle of olive oil on top

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