Beans & Greens Soup
This master recipe is meant to be personalized to your taste. For a hearty and delicious soup, read our Step-by-Step How-To, and learn how to make it with any combination of beans, vegetables, greens and broth that you prefer.
- Rinse and sort beans.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
- Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.
- Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
- Serve hot.