Recipes - print - Beans and Greens Soup

Beans and Greens Soup - Recipe

This quick and tasty soup combines nutritious ingredients with the flavoring "zings" of jalapeno and lemon.
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Beans and Greens Soup Recipe
  • Using prepared ingredients--frozen spinach, prepared stock and canned garbanzo beans-- makes this soup easy to prepare, but any quick-cooking greens (Swiss chard, beet greens, sorrel) and meaty beans (limas, cannnellini, butter beans) will work as well.
  • In a large pot, heat oil and cook onion and garlic (and jalapeno, if using) over low heat until soft and aromatic (about 10 minutes).
  • Meanwhile, rinse and chop the spinach. When onion is soft, add spinach, stock, pepper, soy sauce, lemon zest and all but 1/2 cup of the beans, raise the heat to medium-high and cook until the spinach has completely wilted (about 5 minutes).
  • Puree, preferably with a hand-held blender right in the cooking pot.  If using a conventional blender or food processer, work in batches to prevent splattering the hot liquid.
  • Taste for seasoning.  Serve hot, garnished with reserved garbanzo beans.
Servings: 4
-2 olive oil
-6 garlic, chopped (use more or fewer, as preferred)
-1 onion, chopped
-1 jalapeno pepper, chopped (optional)
-10 spinach, fresh or frozen
-1 chicken stock, vegetable stock or water
-1 15 ounce can garbanzo beans, or 2/3 cup dried beans, cooked
-2 soy sauce
-1 cracked or coarsely ground peppercorns, or to taste
-1 lemon zest
- salt, if needed