Healthy, simple, heartwarming and quick to make soup!
Beans and Greens Soup
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalorieskcal
Ingredients
2 TBSP olive oil, plus more for drizzling the soup
1 onion, chopped
1 celery stalk, chopped
1/4 tsp red pepper flakes, or more to taste
4 garlic cloves, sliced
4 cups chicken or vegetable stock, or more as needed
3 medium potatoes, peeled and chopped
28-30oz can white cannellini beans, drained
1 head escarole, chopped or replace it with around 5 cups of spinach and arugula mix
1 tsp dried oregano
zest of 1 lemon
salt and pepper to taste
Parmesan, green onions for garnish, optional
Directions
Heat olive oil in a heavy bottom soup pot. Add onions, celery and red pepper flakes. Cook for 3-4 minutes until softened and translucent, but not browned. Add garlic and cook for just 20 seconds or so. Pour in the chicken stock and bring to simmer. Add potatoes and simmer uncovered for about 12 minutes. Add beans and simmer for about 3 minutes. Make sure your potatoes are tender, but still maintain their shape.- Stir in the greens and simmer for about 3-4 minutes until they wilt. Stir in oregano, lemon zest and adjust seasoning with salt and pepper to taste. Enjoy.
