BEANS, GREENS AND GARLIC SOUP
This wholesome soup is quick and easy to make, and filled with lots of garlic flavor!
Provided by Lisa Stinger
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
- Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 28 g, Fat 5.3 g, Fiber 4.8 g, Protein 6.9 g, SaturatedFat 0.7 g, Sodium 189.9 mg, Sugar 1.5 g
BEANS, GREENS, AND SAUSAGE SOUP
Make and share this Beans, Greens, and Sausage Soup recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
- Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
- Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
- Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.
- Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.
GREENS AND BEANS TURKEY SOUP
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. -Susan Albert, Jonesburg, Missouri
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 568mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
BEANS AND GREENS SOUP.
From my favorite chef, Rachael Ray. Yum-O! A great combination of flavors. Don't omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula... Add sliced mushrooms with the sautéed onions if you'd like. Grate some Parmesan cheese over the top and serve with crusty bread.
Provided by dicentra
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
- Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
- Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 270.1, Fat 11.6, SaturatedFat 1.8, Sodium 411.7, Carbohydrate 30.9, Fiber 9.8, Sugar 1.7, Protein 12.6
CROCK POT BEANS AND GREENS SOUP
I was looking for something to try my packet of Willie's beans and peas seasoning on. We had this tonight and it was wonderful.
Provided by Stormy Stewart
Categories Bean Soups
Time 12h
Number Of Ingredients 9
Steps:
- 1. Put the pinto beans and the peas into a bowl and pour over them at least 2 times as much water and let it sit 4 hours.
- 2. Take that and pour into a crock pot. Add the rest of the ingredients minus the spinach and the bok choy. Add 3 or so more cups of water. cook on low for 6 hours. Add the bok choy and the spinach cook two more hours and serve.
RIBOLLITA - TUSCAN SOUP WITH BREAD, BEANS, AND GREENS
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together 2 tablespoons of the il, the paprika, and 3/4 teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium, then add the bread and cook stirring, until crisp and brown, about 7 minutes. Transfer to a plate.
- In a large Dutch oven over medium-high, heat the remaining 3 tablespoons of oil until shimmering. Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
- Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. Add the broth and bring to a simmer, then reduce to medium. Stir in the beans, cover and cook until the chard leaves are tender, 7 to 9 minutes.
TORTELLINI SOUP WITH SPRING GREENS AND WHITE BEANS
Steps:
- Heat the oil in a very large saucepan, and cook the onion and garlic for a few minutes over a medium-low heat. Add the tomato purée, and cook, stirring, for a further 2 minutes. Add the chopped tomatoes, drained beans and dried oregano, and crumble in the stock cube. Season to taste, and add a few good glugs of hot water until the soup is at your desired consistency. Add the spring greens, and turn the heat up to medium. Simmer for 10 minutes before adding the tortellini and cooking for a few more minutes (see directions on the packet of tortellini - they usually take between 1 and 5 minutes, but will take a few minutes more if cooking from frozen). As soon as the tortellini is ready, remove from the heat and serve, topped with a little grated cheese if desired.
BEANS AND GREENS SOUP
Make and share this Beans and Greens Soup recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil, sausage, carrot, celery, onion and garlic in a large
- frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
- Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
- Remove 4 cups soup and puree in a blender or food processor until smooth.
- Return to saucepan, stirring to blend.
- Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.
Nutrition Facts : Calories 247.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 11.8, Sodium 1129, Carbohydrate 27, Fiber 5.3, Sugar 1.8, Protein 13.3
CHICKEN, BEANS AND GREENS SOUP
I have taken this to church Soup and Bread suppers and had numerous requests for the recipe. I also shared the recipe with a local coffee shop and they tell of repeat customers who've enjoyed it! Barb Kurtz
Provided by Barbara Kurtz @bakurtz
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- Heat olive oil in large stockpot over medium heat; add carrots & squash and saute until slightly softened.
- Add garlic and saute 1-2 minutes until fragrant.
- Add rest of chopped raw veggies (except greens, and beans which come later, almost at the end)and cook 3-4 minutes until almost tender.
- Add chicken and cook 3 minutes, stirring often, until opaque.
- Pour in chicken stock and tomatoes, increase heat to high, cover and bring to a boil.
- Add pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, until pasta is al dente.
- Stir in greens and simmmer uncovered, stirring periodically, 20 minutes until greens are tender. Add undrained beans, salt and pepper and simmer 5 minutes longer until heated through.
- Ladle into bowls and sprinkle with parmesan cheese, if desired. Very filling! I prep and prepare this through cooking the chicken, add tomatoes and stock, chill & complete it the next day, then adding the pasta.
GREENS AND BEANS TURKEY SOUP
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. -Susan Albert, Jonesburg, Missouri
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
BEANS AND GREENS SOUP
Categories Soup/Stew Bean Vegetable Vegetarian High Fiber Wheat/Gluten-Free Dinner Lunch Healthy
Yield 6
Number Of Ingredients 10
Steps:
- Beans may be canned or cooked from dry. If canned, organic is preferred, and include any liquid from the beans. Combine all ingredients and simmer about 45 minutes to 1 hour. Add pepper to taste.
GREENS AND BEANS, ESCAROLE AND BEANS SOUP
Steps:
- Directions Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread. Recipe courtesy Giada De Laurentiis
GREENS AND BEANS SOUP
Categories Apple
Number Of Ingredients 1
Steps:
- http://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe2.html
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