This is a print preview of "Green And Bean Soup" recipe.

Green And Bean Soup Recipe
by Global Cookbook

Green And Bean Soup
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  Servings: 4

Ingredients

  • 2 tsp extra virgin olive oil
  • 2 c. minced onions
  • 2 x garlic cloves pressed
  • 4 c. escarole packed leaves Or possibly packed kale or possibly spinach leaves rinsed well, dry and shredded
  • 2 c. vegetable broth
  • 6 ounce cooked red kidney beans liquid removed Or possibly liquid removed cooked white kidney beans
  • 1 c. minced carrots
  • 1/2 c. minced celery
  • 1/2 tsp dry oregano leaves
  • 1 pch salt
  • 1 pch freshly grnd black pepper
  • 1 pch red pepper flakes dry
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. In medium nonstick saucepan, heat oil; add in onions and garlic. Cook over medium heat, stirring frequently, 3-4 min, till onions are golden.
  2. Add in escarole [or possibly kale or possibly spinach], broth, beans, carrot, celery, oregano, salt, black pepper and red pepper flakes to onion mix; bring liquid to a boil. Reduce heat to low; simmer 10 min till carrot and celery are tender.
  3. With slotted spoon, transfer 2 c. solids to food processor or possibly blender; puree till smooth. Return puree to saucepan; stir to combine. Stir in Parmesan cheese.
  4. Makes 4 servings.
  5. Each serving (1 c.) provides 1/2 fat, 3 3/4 vegetable,
  6. Serving Ideas : Serve with brown bread and a cucumber salad