White Bean & Greens Soup

It may only be March, but it’s already starting to feel a lot like summer here in New York City! 70s and sunny all week – there are certainly no complaints here. I’ve been in the mood for soup but I wanted to keep dinner light given the warm temperatures.

I think we were both surprised at just how filling this meal was. You could easily take out the bacon and substitute vegetable stock to make the meal vegetarian. This soup is full of yummy, good for you vegetables and bright summer flavors.

My fridge now has a ton of leftover onion, leeks, cabbage, and escarole – anyone have any great ideas for how to use them?

White Bean & Greens Soup

  • 15 oz cannellini beans, drained and rinsed
  • 1 tbsp EVOO
  • salt and pepper, to taste
  • 1/4 lb bacon, cut into 1/2 inch pieces
  • 1 cup yellow onion, diced
  • 1 cup leeks, sliced
  • 2 cups green cabbage, sliced
  • 2 cups escarole, chopped
  • 1/4 tsp red pepper flakes
  • 2 cloves garlic, grated
  • 1 tsp cumin
  • 1 tsp coriander
  • 6 cups chicken stock (low sodium recommended)
  • 3 tsp cooking sherry
Heat the oil in a Dutch oven and once hot, add the bacon. Cook until the bacon gets very crispy and most of the fat has been rendered. Remove the bacon and set aside on a paper towel. Pour most of the fat out of the Dutch oven, reserving roughly two tablespoons.
In the bacon fat, cook the onion and leeks with the salt until they get soft, but don’t brown, roughly 4-6 minutes. Add the pepper, red pepper, garlic, cumin, and coriander and stir until fragrant, about one minute.
Stir in the cabbage and escarole until they have started to absorb the aromatics. Pour in 2 cups of the chicken stock and simmer until the greens become tender, about 10-15 minutes. Add in the remaining stock, beans, bacon, and the sherry and simmer for 10 more minutes. Serve up nice and hot!
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One response to “White Bean & Greens Soup

  1. Pingback: Sweet & Sour Pork Stir Fry | the city girl cooks·

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