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3.4 from 10 votes

Greens and Beans

Prep Time15 mins
Cook Time25 mins
Course: Soup
Cuisine: All
Keyword: cabbage, navy beans, swiss chard
Servings: 10 servings
Author: Andrea


  • 3 tbsp 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 tsp salt
  • 1 small bunch, red swiss chard, rinsed.
  • 1/2 small head savoy cabbage
  • 8 cups vegetable or chicken stock or combo of stock and bean cooking liquid.
  • 4 cups Navy beans, cooked. If canned, drain and rinse
  • salt and pepper to taste
  • 1 cup parsley leaves, packed
  • Parmesan cheese, optional for serving


  • Remove stems from swiss chard and set aside. Chop or rip leaves into approximately 1" pieces. Chop stems into 1/4-1/2 inch pieces. Set aside separately.
  • Remove core of cabbage and chop leaves into 1" pieces. Set aside.
  • Prepare the other vegetables, garlic and parsley.
  • In a large pot, heat olive oil over medium heat.
  • Add carrots, celery, leeks, garlic, Swiss chard stems and salt. Sautee for 8-10 minutes or until soft.
  • Add cabbage, Swiss chard leaves and stock. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until cabbage is soft.
  • Add beans and continue simmering for 10 more minutes.
  • Add parsley and salt and pepper to taste.


  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.