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Beans and Greens Soup

by in Dec 1999
Beans and Greens Soup
6 votes, 4.17 avg. rating (82% score)
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Yield: Makes 4 to 6 servings.

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  • 6 cups chicken broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup chopped fresh spinach, kale, or chard
  • 1/4 cup chopped fresh basil, or 2 teaspoons dry
  • 1 can (12 ounces) cannellini beans, drained
  • salt and pepper, to taste
  • grated Parmesan, for garnish


Bring the broth to a simmer in a 4-quart pot. Meanwhile, in a large frying pan, saute the onion and garlic in the olive oil until translucent. Add the greens and basil and cook until just wilted. Add this to the broth and stir in the beans. Cook another 5 minutes, then season to taste. Serve hot, sprinkled with Parmesan.
Updated Wednesday, February 9th, 2005

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2 Responses to Beans and Greens Soup

  1. Anonymous June 20, 2006 at 5:33 pm #

    To make a truly vegetarian dish for my wife, I substitute water we used in steaming veggies for the chicken broth. Also, add shittake mushrooms, a good mess of leeks, fresh dill, and whatever veggies are left in the refrigerator. I also find using some parsnips to sweeten the pot naturally.

  2. Jean Moore December 27, 2009 at 2:09 pm #

    This was just as good as a local restaurant we use to go to years ago.

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