Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Let's Eat: White Beans and Greens Soup

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Let's Eat: White Beans and Greens Soup

Article excerpt

White Bean and Greens Soup

PG tested

There's nothing like a hot bowl of soup to warm you from the inside as the temperature starts to fall. And the best part is you don't need a lot of fancy ingredients or even a lot of time to make a satisfying pot from scratch.

This easy soup features standard fridge and pantry fare and comes together in about a half-hour. I used the last bits of kale from my garden along with baby spinach, but mustard greens, chard or broccoli rabe would work, too.

If the soup seems too thick, add a little more water or broth to the desired consistency and don't hold back with the Parmesan. It adds a salty, cheesy finish.

2 tablespoons olive oil

1 cups finely chopped yellow onion

1 cups shredded or chopped carrot

1 tablespoon tomato paste

2 garlic cloves, finely chopped

2 sprigs fresh thyme

teaspoon kosher salt

teaspoon black pepper

6 cups chicken broth

2 cups water

2-ounce piece Parmesan cheese rind

15-ounce can cannellini beans, drained and rinsed

2 cups chopped fresh kale

1 cup baby spinach, stems removed

1 cup uncooked orzo or other small pasta

1 tablespoon white wine vinegar

cup fresh Parmesan cheese, grated, divided

Heatoil in a Dutch oven at medium. …

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