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greens and beans soup in a white bowl with a hand cupping one side and a spoon on the other.
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4.28 from 36 votes

Greens and Beans Soup

Packed with nutritious ingredients, this soup is sure to keep the doctor away!
Prep Time20 minutes
Cook Time25 minutes
Course: Soup
Cuisine: All
Keyword: cabbage, navy beans, swiss chard
Servings: 10 servings
Calories: 136kcal
Author: Andrea Mut

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

  1. Substitute cabbage and Swiss chard for a variety of greens such as kale, spinach, collard greens etc.
  2. Soup can be kept in the fridge for 5 days and frozen for 6 months.
  3. Serve with freshly grated Parmesan cheese and crusty bread.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 424mg | Potassium: 1136mg | Fiber: 12g | Sugar: 4g