It’s the middle of February and it has gotten cold outside. I live in Los Angeles and have become a complete wimp when it comes to cold temperatures. Anytime it drops below 50, I am wearing hoodies, sweats, fluffy socks and sometimes gloves… all while being indoors with the heater cranked. I know. I know. If you live in a colder climate, you are probably saying, “really?” Frankly, I don’t blame you, and I give you mad props for being able to handle the cold. But just because you are used to it, I bet you still like a warm bowl of soup, so this one is for you.
This recipe will will warm you up, satisfy your soup craving, and make you do the happy dance. Enjoy!
This recipe is.
- hearty
- comforting
- savory
You might also enjoy No chicken noodle soup
Greens & beans soup
Ingredients
- Soup
- 1 tablespoon grape-seed oil
- 1 red onion sliced into thin half moons
- 1 clove garlic peeled smashed
- 1 bay leaf
- 3 carrots chopped
- 5 cups vegetable broth
- 2 tablespoons good wine vinegar or dry white wine
- 3 15 oz. cans white beans of choice
- 2 cups cleaned and roughly chopped cooking greens I use kale & chard
- 1 dried chile optional
- Salt and pepper to taste 1/3 coarsely chopped cilantro for garnish optional
- Blackened garlic Ciabatta bread
- 1 small loaf fresh ciabatta
- 2-3 tablespoons vegan butter melted
- 3 cloves garlic finely minced
Instructions
- HEAT. Put 1 tablespoon oil in a large pot over medium-high, add onions and garlic clove and cook until lightly browned, about 4 minutes.
- ADD. Add stock, vinegar or wine, and bay leaf. Bring to boil and add carrots and chile, if using.
- COOK. Lower heat to a simmer and cook covered until carrots become tender, about 25 minutes.
- ADD. Once carrots become tender add beans, and lastly the greens. The greens will wilt quickly, so make sure not to overcook them. Taste and adjust salt and pepper.
- SERVE. Serve and enjoy with blackened garlic ciabatta!
- blackened garlic ciabatta bread
- PREPARE. To make crusty, blackened bread, I like to use a ciabatta loaf from my local bakery and slice it into thin pieces. I then melt 2-3 tablespoons vegan butter with 3 cloves minced garlic.
- SMEAR. Smear a generous amount of the vegan butter and garlic mixture to one side of each slice of bread and place coated side up on a cookie sheet.
- COOK. Cook coated side up in a preheated oven at 350 degrees, until golden brown (about 10-15 minutes), then crank it up to a broil. Just make sure to keep an eye on it as the edges start to blacken quickly. Remove from oven and serve along side the soup.
Tried this recipe?Let us know how it was!
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Simple and delish soup you have shared here, it´s cold and rainy outside and a bowl of this soup would bring total comfort! thanks for the healthy recipe 🙂
I hope you enjoy it Albert.
I love simple and healthy soups like this. Here in Germany it is also freezing cold, so this would be perfect for dinner. Great recipe!
Hi Melanie,
Thank you for the nice comment. It’s raining outside as I type this, so I may be making this again tonight. I hope you love it as much as I do.
Patty
I made this last night and it was good, even my picky son liked it. Thank you for the great recipe.