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?
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Ingredients and Substitutions
See recipe card below for quantities
- Olive oil - any cooking oil can be used
- Carrot
- Celery
- Leeks - white, yellow, or Spanish onions can also be used
- Garlic
- 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
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📖 Recipe
Greens and Beans Soup
Ingredients
- 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
Instructions
- 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
Notes
- 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.
Nancy Moore says
I made this (triple volume) on the weekend to use up some Costco cabbage... for the first time I also soaked my own navy beans, using your directions. It was SO MUCH easier than I thought it would be, and I love that it is also a money-saver over canned. Delicious soup. I substituted basil for parsley as I had it in my garden, going to seed. I now have several ready-to-go "Gina Livy friendly" meals in my freezer. THANK YOU Andrea!
Andrea says
I’m so thrilled you enjoyed it!! Thanks so much for commenting!
Shelly says
Would using some parmesan rind work for this recipe? How would you use it?
Andrea says
Yes that would be fantastic! You can add it in when you add the stock or broth for a more intense parm taste or add it with the beans for a milder taste. Let me know how it turns out!
Krystyna says
So delish!
Christine Smith says
Have made this soup many times. I too, use different greens, depending whats on hand. 🙂
Its quick, easy, healthy, and delicious!
Thanks for the great receipe, Andrea.
🙂
Christine
Natalie W says
Making this again for the fifth time. I’ve changed up the greens to accommodate what I have or what’s available. It’s perfect no matter what. #livyloser
Joanne says
Hi Andrea,
Making this soup but going to save a few leaves to make wraps. Do you recommend a way to keep the leaves fresh?? I’m a Livy loser.
Thx
Andrea says
Hi Joanne!
I keep mine wrapped in paper towel or a kitchen towel inside a bag. They will last for quite a while that way. Enjoy!
Deborah says
Do you have approximate quantities for the chard and cabbage. I ordered them online and got giant-sized ones. Thanks!
Andrea says
I would say about 4-5 cups chopped cabbage and about 8-10 Swiss chard leaves. Hope that helps. Nothing has to be exact with this soup so if you end up adding extra greens you can always just add in some extra stock as well.
Deborah says
Thanks! I understand it's not an exact science but just wondered. Have tried a few of your recipes and love them!!
Lisa says
I didn't think this would have a lot of flavor, but I have to say surprisingly good. I did add a can of diced tomatoes, even my husband liked it!
Andrea says
I'm so glad you liked it! Nice addition with the tomatoes!
Edith says
This soup is delicious. Very easy to prepare with basic ingredients. Highly recommend!!
Andrea says
So happy you enjoyed it!