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A Soup for All Seasons

This soup is a nutritional powerhouse! You get in your greens, beans, orange vegetable, and tomatoes all in one very filling bowl. Serve with whole grain bread and fruit for dessert and you have a great meal. Light enough to serve as a warm meal in summer when the vegetables are in abundance, but warm and filling enough to serve in winter.

Beans and Greens Soup

Print recipe
Serves 6
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Soup

Ingredients

  • 1-2 tablespoon olive oil
  • 2 Large carrots (peeled and diced)
  • 2 stalks celery (thinly sliced)
  • 2 tablespoons minced galic
  • 1 yellow onion, (peeled and diced)
  • 4 cups raw kale or spinach (chopped (not packed down))
  • 4 cups chicken broth (low-fat, low-sodium is fine)
  • 2 (15 ounce) cans white beans (undrained)
  • 4 Roma tomatoes (chopped or 1 (15 ounce) can diced tomatoes)
  • 2 teaspoons dried Italian herbs
  • 2 teaspoons dried parsley

Directions

Step 1 In a Dutch oven or soup pot, heat the olive oil. Add the carrots, celery, onions and garlic. Saute until soft but not brown.
Step 2 Add the kale or spinach. Stir and sauté briefly until wilted.
Step 3 Add the remaining ingredients and simmer for 15-20 minutes to heat through and blend flavors.
Step 4 Ladle into bowls and enjoy.
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