beans & greens soup

This is one of those fabulously simple made-up recipes that's worth passing along, especially if tomorrow ends up being a rainy day. There's nothing more comforting than a bowl of homemade soup on a rainy day, don't you think? Originally inspired by Kelley, the project manager of one of my favorite local non-profits (who also happens to be a great home cook), this is my version of "kale-white bean soup". I made a double batch last week and shared it with a few special people that could use a night of comforting food. It was a hit.

Beans & Greens Soup

(8 servings)

3 tablespoons olive oil
2 large onions, diced
6-8 cloves garlic, minced
1/2 cup pancetta, chopped
1 bag Trader Joe's Southern Greens blend (found in the produce section)*
5 (14.5 oz.) cans cannellini beans, rinsed and drained
2 (32 oz.) boxes veggie broth

* this is a pre-cut, pre-washed combination of mustard, turnip, collard and spinach...you could make your own 5 cup combination of hearty leafy greens like kale instead but I love that I can save a little time by just popping this greens mixture right into the pot...


In a blender, combine two cans of cannellini beans and one (32 oz.) box of broth. Pulse until smooth. Set aside. (This is what is going to thicken the soup.)

In a soup pot, heat olive oil over medium heat. Add onion, pancetta and garlic and saute 5 minutes. Add the greens and saute another few minutes. Then add the broth, cannellini beans, and the pureed beans (that you just blended). Cover the pot and cook over medium-low heat for 10-15 minutes, or until greens are wilted and tender. Serve warm with crusty bread and a hunk of good cheese. Freezes beautifully too.