Today I show you how I pulled together a quick soup filled with tons of nutritious ingredients (video here):
VIDEO NOTES
- I served this soup over cooked quinoa, which I prepared with the same homemade vegetable broth that I used in the soup.
- You can find the White Bean Gravy recipe that I mentioned here.
And now, the White Bean and Greens Vegetable Soup recipe!
White Bean and Greens Vegetable Soup
by
Ingredients (Serves 8)
- 1 tablespoon extra virgin olive oil (optional)
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, diced
- 1 cup of celery, diced
- 1 bay leaf
- 2 tablespoons Herbes de Provence
- 1/4 cup tomato paste
- 1 teaspoon sea salt (optional)
- 1/2 teaspoon fresh ground black pepper
- 1 and 1/2 cup crimini mushrooms, sliced
- Juice of one large lemon
- 4 cups veg broth
- 1 cup water
- 8 cups loosely packed greens (I used a mix of baby spinach, kale and swiss chard)
- 2 cups cooked or canned great northern beans (or your favorite white bean)
- 1 teaspoon Sriracha (or your favorite hot sauce)
Instructions
Heat olive oil on medium-high in a soup pot.
Add onion and garlic and saute until the onions are translucent
Add carrots, celery, bay leaf, Herbes de Provence and tomato paste, salt and pepper and saute for another minute or so.
Stir in the mushrooms and lemon juice and mix well
Add vegetable broth and water and bring to a boil
Add greens and bring back to a boil
Add cooked (or canned) beans, cover and simmer for 20 – 30 minutes.
Stir in Sriracha and serve.
I have another soup recipe on YouTube this week! I showed the Vegan Mainstream Cookbook Club members how to make my Creamy Kale Miso soup. You can watch here:
3 thoughts on “White Bean and Greens Vegetable Soup”
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Aha!…….an instapot! Thought so. Have been lusting for one for awhile so this may tip the scale. Love your enthusiasm JL! Am planning on doing Isa’s easy chickpea gravy over roasted veggies later today, but must try your white bean gravy.
BTW, is that chalkboard paint on your cupboards? I have the same vintage cupboards & am intrigued by the ‘chalkboard look’ but am likely committed to more of a lighter palette due to the piecemeal way I’ve done my kitchen updating.
Regards, Gail
Hi @5cad9e867fd0d0e2d58d32c771aaaa95:disqus! Yes, the InstantPot is a lot of fun. I’m still loyal to my stovetop pressure cookers, though. the IP has replaced my rice cooker and slow cooker, for certain, and I’ve been testing a couple of my PC recipes in it. I like it!
We just bought a place and prioritized our remodeling. We’re putting off replacing the cabinets and counters in a few years. The cupboards were a rather hideous off-what that did not go, at all, with the salmon pink counters or stainless appliances – so we bought hammered textured spray paint for cupboards! Love the result!
Today I searched through all my kindle cookbooks for a veggie, beans, and greens soup. After reading a half-dozen recipes, I decided to make your White Beans and Greens soup. I looked online for the recipe, because I prefer a book or paper copy while in cooking, rather than my iPad. I found the White Brands and Greens soup on your web page and printed it. Then, I noticed the recipe is slightly different than the recipe in the book (canned beans vs. dried beans, mushroom amounts differ, adding sriracha, different amount of liquids, etc.). Why did you make the changes? I love the soup I made using the recipe from the book, but I probably would have passed over the online recipe (i was not I the mood for heat). Maybe a slight name change for the online version, to avoid confusion?