White Beans and Greens Soup

[Guest guest]

White Beans and Greens Soup

 

4 cloves of garlic, peeled and finely chopped

1 large onion or leek, finely chopped

1 teaspoon olive oil

1 carrot, peeled and finely chopped

2 ribs celery, finely chopped

2 cups dry white beans such as navy or cannelloni soaked overnight,

rinsed and drained, and cooked either 1 hour on the stove or in the

pressure cooker (reserve the water in which the beans were cooked), or

use two 15-ounce cans of white beans, rinsed and drained

1 large white potato, washed and diced

4 cups water or stock, mixed with reserved bean cooking liquid (if available)

Bouquet garni

1 bunch fresh greens such as collard, kale, spinach, or chard, thinly sliced

splash of fresh lemon juice

optional: grated cheese for garnish

 

Saute garlic and onion or leek in olive oil until just beginning to

brown on the edges, then add chopped carrot and celery and sauté 2

minutes.

Add beans, diced potato, water or stock, bouquet garni and greens.

Simmer for 15 to 20 minutes, then remove bouquet garni from the soup

and discard.

Serve with lemon juice and/or grated cheese for garnish. Freezes very

well. Serves 8 to 10.