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Beans & Greens Soup

Source of Recipe

by Marsha, from Patricia Lehnhardt's cookbook "Beans Rice Grains: cooking with stone"


Recipe Introduction

Cookbook author Patricia Lehnhardt's recipe for beans and greens soup is a delicious way to warm up on a cold day, perhaps served with corn bread.

List of Ingredients

1 tablespoon olive oil
1 cup diced yellow onion
2 cups thinly sliced celery
3 cloves garlic, thinly sliced
6 cups chicken stock
2 bay leaves
1/2 teaspoon dried thyme
1 cup dry cannellini beans, presoaked and rinsed
2 cups peeled and diced potatoes
1 small bunch kale, trimmed and chopped
Dash of Tabasco sauce, or to taste
Salt and pepper to taste


Recipe

• In a large soup pot, saute the onions and celery in the olive oil until starting to brown. Add the garlic, stock, bay, thyme and beans. Bring to a boil, cover, lower the heat, and simmer 1 hour.

• Add the potatoes and kale to the soup and simmer an additional 30 to 40 minutes. Season to taste. Remove the bay leaves before serving.

• Makes 4 to 6 servings.