Greens and Beans Soup is nourishment in a pot. Chalk full of nutritious ingredients, it may just keep the doctor away! This recipe makes a large batch so you have plenty to freeze for a quick lunch or dinner when you don't have time to cook.
Do you love making big batches of soup and storing some in the freezer for easy access to delicious and nutritious meals? If so, you might want to check out these recipes for Cabbage Roll Soup, White Bean Soup with Kale, and Green Minestrone. Or how about a pot of Mixed Bean Chili?
Ingredients and Substitutions
See recipe card below for quantities
- Olive oil - any cooking oil can be used
- Leeks - white, yellow, or Spanish onions can also be used
- Red Swiss chard - use any greens you like such as kale, regular Swiss chard, collard greens, spinach, arugula etc.
- Savoy cabbage - the only cabbage I don't reccomend substituting with is red/purple cabbage as it will discolour the soup. Otherwise any cabbage or even bok choy works!
- Vegetable, or chicken stock
- Navy beans - feel free to use any type of beans you like
- Fresh parsley - basil, dill, and cilantro would also be delicious!
- Parmesan cheese, optional
What type of greens should I use?
The more commonly used greens for this type of soup are kale, spinach, collard greens etc. But I had a craving for cabbage (is that weird?). Savoy cabbage looks like a regular cabbage except the leaves are wrinkly. the flavour is milder then regular cabbage and the leaves are more tender but they are interchangeable in most recipes. Since cabbage isn't all that "green" I added some colourful and delicious red Swiss chard to the mix. The rest of the ingredients are pretty standard. I went with leeks because, well...if you've read many of my other posts, I just love them! You could substitute a large onion in place of the leeks.
What kind of beans should I use?
You can use any type of beans you like. I used navy but red or white kidney, black eyed peas, chickpeas...any of those work. Navy beans are my favourite for most soups because of the smaller size and chewier texture. If you prefer a creamier bean use white kidney beans.
Dried or canned beans?
Canned beans are great for convenience but if you take the time, and it's not much, cooking your own is so much better. I admit I do use canned beans often. But every time I cook my own I think "why don't I do this more often?" For my method of soaking. cooking and storing dried beans check out this post: How To Soak and Cook Dried Beans. If you do cook your own, don't throw away that liquid! You can use it in the soup mixed with some vegetable or chicken stock.
How to make Greens and Beans Soup
- Prepare all of the vegetables by rinsing, peeling and chopping. Remove the stems from swiss chard. Chop and reserve separately.
- Heat olive oil in a large pot
- Add carrots, celery, leeks, swiss chard stems and garlic and salt. Sautee over medium heat until soft.
- Add cabbage and chard leaves and stock. Simmer for 15 minutes or until cabbage is wilted.
- Add cooked or canned beans that have been drained and rinsed. Simmer for another 10-15 minutes.
- Add chopped fresh parsley and serve.
- Serve with freshly grated Parmesan cheese
Other recipes you might like
Greens and Beans Soup
- 3 tablespoon olive oil
- 1 medium carrot, peeled and diced small
- 1 large celery stalk, rinsed and diced small
- 2 leeks, white and light green parts only, rinsed and sliced
- 4 cloves garlic, peeled and minced
- 1 teaspoon salt
- 1 small bunch, red Swiss chard, rinsed and chopped (5 cups)
- ½ small head savoy cabbage, core removed and chopped (5 cups)
- 8 cups vegetable or chicken broth or combo of stock and bean cooking liquid.
- 2 cans Navy beans, rinsed well and drained (19 oz/562 ml/4 cups)
- salt and pepper to taste
- 1 cup parsley leaves, packed
- Parmesan cheese, optional for serving
- In a large pot, heat olive oil over medium heat.3 tablespoon olive oil
- Add carrots, celery, leeks, garlic, and salt. Sautee for 8-10 minutes or until soft.1 medium carrot, peeled and diced small, 1 large celery stalk, rinsed and diced small, 2 leeks, white and light green parts only, rinsed and sliced, 4 cloves garlic, peeled and minced
- Add cabbage, Swiss chard leaves and stems and broth. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until cabbage is soft.1 small bunch, red Swiss chard, rinsed and chopped (5 cups), ½ small head savoy cabbage, core removed and chopped (5 cups), 8 cups vegetable or chicken broth or combo of stock and bean cooking liquid.
- Add beans and continue simmering for 10 more minutes.2 cans Navy beans, rinsed well and drained (19 oz/562 ml/4 cups)
- Add parsley and salt and pepper to taste.1 cup parsley leaves, packed
- Substitute cabbage and Swiss chard for a variety of greens such as kale, spinach, collard greens etc.
- Soup can be kept in the fridge for 5 days and frozen for 6 months.
- Serve with freshly grated Parmesan cheese and crusty bread.