Italian White Bean Soup With Greens (Sbd)
"Just made this for lunch on my third day of the south beach diet. It is really wonderful--of course, I did triple the garlic and add more red pepper flakes, but this does not taste like diet food! Enjoy! Use vegetable broth to make this vegetarian/vegan."
photo by spatchcock
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 1 1/2 lbs escarole (I used kale) or 1 1/2 lbs beet leaves, trimmed (I used kale)
- 6 cups chicken broth (I used half of each) or 6 cups vegetable broth (I used half of each)
- 1 -5 garlic clove (I'm sure I used at least 5!)
- 1 cup cooked white beans (I used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (I used northern beans, cannellini or other white beans would work too)
- kosher salt, to taste
- white pepper, to taste
- freshly grated parmesan cheese (to finish)
- red pepper flakes (for garnish)
directions
- Bring large pot of water to a boil.
- Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
- Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
- Bring broth to simmer in large pot over med-high heat.
- Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
- Sprinkle with salt and pepper.
- Ladle soup into bowls.
- Pass cheese and pepper flakes at table.
Questions & Replies
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Reviews
-
I have made this before, and it is just wonderful (and very SBD friendly. I use a big bag of "Chard of Many Colors" from Trader Joe's, with canellini beans. If I want the soup as a meal by itself, I'll throw in some turkey sausage, but it's a wonderful soup either way. Thanks for posting this! -
Wow! This has got a TON of flavor for such a healthy soup. I did double the beans as we were having it with a salad so I wanted a bit more substance. Also, I boiled the garlic with the broth, which I think opened the flavor a bit. This soup keeps wonderfully for leftovers (I used Kale) and makes a great take-to-work snack. Thanks! -
This is a great quick meal. I subbed spinach for the greens because that's what I had and it worked very well. The flavor of the greens combined with the beans, garlic and broth was just right.
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I sauteed 1/2 diced onions and the 6 cloves of garlic added the broth to the pot then added very well rinsed escarole right to the broth{more minerals}.I topped it with shaved parmesan and pepper flakes. This is a very quick and light meal!Oh did I say Delish! Thanks Meow! -
I liked this dish! I made it with escarole and cannellini. I doubled the amount of beans called for and used 11 (yup, 11, and it was good!) cloves of garlic. I do recommend simmering longer than ten minutes in the end though. I think 40 minutes let the tastes blend a bit more. My husband wished I put a ham bone in it for more flavor. I thought it was tasty enough without it, but maybe next time I'll make some mini meatballs to add to it. The pepper flakes were good in it, and I definitely wouldn't serve it without freshly grated Parmesan cheese. Thanks for this keeper recipe.
Tweaks
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This is a great quick meal. I subbed spinach for the greens because that's what I had and it worked very well. The flavor of the greens combined with the beans, garlic and broth was just right.
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.
