Greens and Beans Soup

By seamline

Contributor post written by Jill @ The Galactagoddess

*Honestly, I’m not one to stick to recipes (hmm…wonder where I get that from!) Which means I’m also ALL about substitutions. If that makes you uncomfortable, skip this paragraph!! If not, read on. Although, cannellini beans are the traditional bean for this dish, it will be equally delicious with great northern beans, navy beans or pretty much any white bean you come across. Also, I prefer to not discriminate when it comes to greens. My Grandma, typically uses escarole, but I have literally made this dish with every green under the sun!! Escarole, kale, spinach, mixed field greens, etc. You truly cannot go wrong!!

Ingredients

• 8 oz dried cannellini beans*, rinsed
• 32 oz chicken or vegetable broth (4 cups)
• 64 oz water (8 cups)
• 1 tablespoon extra virgin olive oil
• 3-5 cloves of garlic, sliced or minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• Pinch of sugar (literally pinch the sugar…it will be just enough to take away any bitterness from the garlic)
• 1 head of escarole, chopped
• 1 hearty handful of kale, chopped
• Freshly grated Parmesan cheese, for topping

Details

Servings 6
Adapted from newleafwellness.biz

Preparation

Step 1

1. Place all ingredients except greens and parmesan cheese in the crockpot.

2. Cook on “low” setting for 6-8 hours, or until beans are tender.

3. Add greens, stir, and continue to cook on “low” for 1/2 hour.

4. Serve in soup bowls and top with freshly grated Parmesan cheese.

The only side dish you need is a big loaf of crusty bread…oh, and maybe a nice glass of red wine!