Classic White Beans and Greens Soup | PCC Natural Markets

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Classic White Beans and Greens Soup

Serves: 8 to 10

Your rating: None (13 votes)
Your rating: None (13 votes)

Kale, collards and chard grow nearly year round in the Pacific Northwest and are wonderful additions in autumn soups. Greens also are a tasty counterpoint to bulky foods such as potatoes, pasta, rice and beans.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat oil in a large soup pot over medium heat. Sauté garlic and onions or leeks until just beginning to brown on the edges. Add chopped carrots and celery and sauté 2 minutes.

Add beans, diced potatoes, water or stock, Bouquet Garni and greens. Simmer for 15 to 20 minutes, then remove Bouquet Garni from the soup and discard.

Serve with lemon juice and grated cheese for garnish. Freezes very well.


For dry beans: soak beans overnight, rinse and drain. Cook either for 1 hour on the stove or in the pressure cooker (reserve the water in which the beans were cooked).

Recipe by Marie Donadio, PCC Cooks instructor

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