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White Bean and Garlic Soup with Greens

8 oz dried cannellini beans

10 fresh sage leaves

6-7 cloves garlic, peeled, from Piney Mountain

1 tsp sea salt, more to taste

1 large yellow onion, chopped, from Rex, Earth Spring, or Three Springs

1 tbsp olive oil

1 bunch greens (8 oz)

2-4 cups chicken or vegetable broth (makes it vegan)

freshly ground black pepper

fresh lemon juice


Rinse the beans and put them in a large soup pot with enough cold water to cover them by 2 inches. Add the sage leaves and whole garlic cloves (don't add salt - it will toughen the beans!). Bring to a boil and lower to a simmer. Simmer gently, covered, until tender, anywhere from 2-4 hours (you can also do the beans in the crockpot - all day or overnight - and then finish on the stove). Add water if necessary. When they are almost tender, add salt to taste - at least 1 tsp, probably more - and simmer until totally soft. Ladle out 1 1/2 cups and reserve.

Cook the chopped onion in a tbsp of olive oil over med high, stirring often, until it is golden brown and tender, 20-30 minutes. Combine with the reserved beans and 2 cups of broth and puree until they are smooth and creamy. Add the puree to the beans and their broth in the pot, along with washed & cut greens. Add more broth for desired consistency & simmer until the greens are tender. Salt & pepper to taste. Add a squeeze of lemon juice. Serve hot, with a drizzle of good olive oil over the top. Homemade croutons are great!