A healthy white bean soup recipe with greens and rosemary will warm up any chilly evening. It’s so good and hearty, without much fat at all!
1 cup dried white beans
4 cups vegetable stock or water
1 bay leaf
1 tablespoon extra virgin olive oil
2 medium carrots, cubed
1 medium onion, cubed
2 garlic cloves, minced
2 1/2 tablespoons low-sodium soy sauce
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Pinch of cayenne
1 bunch spinach, kale, or chard (10 or 12 ounces), rinsed and stemmed
3 tablespoons grated Parmesan cheese, optional
- To prepare the beans, put them in a large bowl and add enough cold water to cover by one or two inches. Set aside to soak for at least 6 hours and up to 12 hours. Change the water 2 to 3 times during soaking. Drain the beans.
- In a stockpot, combine the drained beans, stock, and bay leaf and bring to a boil over high heat. Reduce the heat, cover, and simmer gently for about 1 hour and 30 minutes, or until the beans are tender but not mushy.
- Meanwhile, in a large sauté pan, heat the oil over medium heat and sauté the carrots and onion for about 1 minute. Add the garlic and cook for about 5 minutes, or until softened. Transfer to the pot with the beans.
- Cook the soup for about 15 minutes over medium-low heat. Add the soy sauce, rosemary, thyme, pepper, and cayenne and cook for about 15 minutes longer, or until the flavors meld. Add the spinach and cook for about 5 minutes, or just until wilted. (If using kale, allow 10 minutes for it to wilt.)
- Ladle the soup into bowls and sprinkle with cheese, if desired, before serving.
Why We Love It
This variation on a Northern Italian favorite is just plain fabulous. White beans perfectly bring out the flavor of greens and spices, especially the earthy rosemary. Not only does this soup taste great but it’s an easy way to get your SuperFood greens and protein into one dish with little effort.