Beans And Greens Soup Recipe - Cooking Index
Beans And Greens Soup Recipe - Cooking Index
When the thermometer takes a serious dip as fall and winter approach, this soup becomes the soup of the season. You can use Swiss chard, kale, and fresh spinach in this soup. The choice of beans is likewise at your discretion -- limas, chickpeas, or any in the common-bean clan are fine.
Courses: Soup| 1 tablespoon | 15ml | Olive oil |
| 1 | Pepperoni - (abt 2" long) - cut 1/4" cubes | |
| 1 | Onion - (to large) - chopped (medium) | |
| 4 | Garlic cloves - minced | |
| 4 cups | 584g / 20oz | Chopped greens - (lightly packed) |
| 1 | Celery stalk - chopped | |
| 1 | Carrot - chopped (medium) | |
| 1 tablespoon | 15ml | Minced fresh basil - plus |
| Extra for garnish | ||
| = (or 1 tspn dried basil) | ||
| 6 cups | 1422ml | Stock |
| = (or stock and tomato juice) | ||
| 1 cup | 62g / 2.2oz | Chopped tomatoes - drained |
| 1 cup | 160g / 5.6oz | Cooked beans |
| 1/2 cup | 80g / 2.8oz | Uncooked rice |
| 8 | Kalamata olives - (to 12) - sliced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Freshly-grated Parmesan cheese - for garnish |
In a soup pot, heat the oil over low heat. When hot, add the pepperoni and saute 3 to 4 minutes. Add the onions and garlic and saute until the onions are translucent. Add the greens, celery, and carrots and saute, stirring, until the greens have wilted.
Stir in the basil, stock, tomatoes, beans, rice, and olives. Bring to a boil, then lower the heat and simmer gently 45 minutes. Season with salt and pepper. Ladle into soup bowls and top with the Parmesan cheese and extra fresh basil.
This recipe yields 4 to 6 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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