Quick White Bean Soup

The advantage of cooking a big batch of beans on Sunday is that even after making the Baked Beans, I still have some extra.  There a probably a thousand ways to use extra beans.

One of my favorites is to make a quick soup to heat and eat for lunches or to add to dinner when you want a little something more.  Lots of nutrition and great low calorie treat.

This is a family favorite

Quick White Bean Soup
In a large frying pan or Dutch oven sauté in olive oil:

    • Garlic to taste
    • 1 medium onion
    • 1/2 cup mirepoix
  1. When onions are clear add herbs and spices and veggies. .Continue to cook 5 minutes longer (you may need to add a little extra oil):
    • 2 Tablespoons fresh rosemary or 2 Teaspoons dried
    • 2 Tablespoons fresh oregano or 2 Teaspoons dried
    • Optional herbs will depend on the greens you choose like dill, mustard, basil
    • 1 cup of greens (whatever you have or can scrounge up like chard, spinach, kale, beet greens, turnip greens)
    • 1 teaspoon salt
  2. Sauté until greens are completely wilted
  3. Add
    1. 2 cups (or 1 15oz can) cooked white beans
    2. 1 15 oz cans of diced tomatoes or 2 cups chopped fresh tomatoes
    3. 2 c water  You may want to add more or less depending on consistancy
  4. Bring to a boil; turn down to simmer for 10-20 minutes

I often make this soup with more garlic, onions and herbs and leave out the tomatoes. It still is yummy

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
This entry was posted in additive-free food, Beans, diary-free food, gluten-free food, soup, sugar-free food, vegan, vegetarian, weigh loss, Whole Food Plant-Based recipes and tagged , , , , , . Bookmark the permalink.

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