Beans and Greens Soup.

“From my favorite chef, Rachael Ray. Yum-O! A great combination of flavors. Don’t omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula… Add sliced mushrooms with the sautéed onions if you’d like. Grate some Parmesan cheese over the top and serve with crusty bread.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
  2. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
  3. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.

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