White Bean Soup With Winter Greens
salt may be omitted Janice Cook W-S Journal
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- 2 bay leaves
- 4 15 ounce(s) cans cooked white beans, drained
- 2 carrots, cut into 1/2-inch dice
- 4 cup(s) chicken stock
- 2 ounce(s) cured ham, diced
- Freshly grated Parmesan cheese
- 3/4 pound(s) greens, a mixture of collards and Savoy cabbage
- 1 medium onion, chopped
- 2 teaspoon(s) minced garlic
- 3 tablespoon(s) minced parsley
- 1/4 cup(s) olive oil, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 3 shallots, chopped
- 2 cup(s) vegetable stock
- 1. Heat the olive oil in a large pot over medium heat. Add ham, onion. shallots. carrots, garlic, parsley and bay leaves. Saute until vegetables are slightly softened, about 10 minutes.
- 2. Add drained beans, chicken stock and vegetable stock. Taste, and season with salt and pepper, if needed. Simmer for 1 hour.
- 3. Remove bay leaves. In a blender, puree some ( about half) of the beans and vegetables with some of the liquid. Return puree to the pot and stir will. If soup is too thick, add a little water or stock.
- 4. Meanwhile, bring a pot of salted water to a boil. Wash the greens well; remove tough stems and bruised or tough outer leaves. Stack leaves, roll into a log and cut crosswise into 1/4-inch ribbons. Add greens to pot and simmer until tender.
- 5. Drain greens, reserving 2 cups of the cooking liquid. Stir greens into the bean soup. Cover and simmer about 5 minutes. If soup is too thick, stir some of the reserved greens cooking liquid into it. Taste and adjust seasonings as needed.
- 6. Serve in warm bowls, topping each with a drizzle of olive oil and some grated Parmesan.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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