Beans & Greens Soup

April 2, 2007

Beans & Greens Soup

Gretel Hakanson, Tucson CSA member

2 bunches greens (swiss chard, frisee, etc.)
3 tablespons extra virgin olive oil
4 cloves garlic, minced
2 cups cooked beans (tepary, anasazi, navy, etc.)
3-4 cups chicken or veggie stock
salt and freshly ground pepper
Parmesan-reggiano

1. Wash greens. Remove any tough stems and chop into bite sized pieces.

2. Heat oil in medium soup pot. Add garlic and saute until golden.

3. Add greens and saute until soft (you may have to add them in batches if they don’t all fit into your pot).

4. Add beans and stock. Simmer 15 minutes or so.

5. Add salt and pepper to taste, top with freshly grated parmesan-reggiano

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