Yields 6 servings
4 cans of white beans. (Any type) drained and rinsed well.
6 cups of stock3 bay leaves 2 Garlic cloves, peeled and chopped.4 packed cups of any dark green leafy you prefer. (Try Baby Spinach, Kale or Swiss Chard) OR use a one pound package of frozen chopped greens.
6 garlic cloves, peeled and chopped
3 teaspoons dried oregano1/4 cup of tomato pasteSea Salt and Pepper
Rinse and Drain the canned beans well. Pour into large stock pot and add 6 cups of broth, 3 bay leaves and 2 garlic cloves.
Wash and drain the fresh greens or open the frozen ones.
Add greens to soup and allow to simmer.
Note: Baby spinach will only take a few minutes to completely cook, while kale or swiss chard can take up to 10-15 minutes to really soften.
n a small saucepan, add 1 cup of stock, the tomato paste, oregano, and garlic. Bring to a gentle boil over medium heat.
Pour over simmering bean mixture.
Taste and season to your taste.
Enjoy!
4 cans of white beans. (Any type) drained and rinsed well.
6 cups of stock3 bay leaves 2 Garlic cloves, peeled and chopped.4 packed cups of any dark green leafy you prefer. (Try Baby Spinach, Kale or Swiss Chard) OR use a one pound package of frozen chopped greens.
6 garlic cloves, peeled and chopped
3 teaspoons dried oregano1/4 cup of tomato pasteSea Salt and Pepper
Rinse and Drain the canned beans well. Pour into large stock pot and add 6 cups of broth, 3 bay leaves and 2 garlic cloves.
Wash and drain the fresh greens or open the frozen ones.
Add greens to soup and allow to simmer.
Note: Baby spinach will only take a few minutes to completely cook, while kale or swiss chard can take up to 10-15 minutes to really soften.
n a small saucepan, add 1 cup of stock, the tomato paste, oregano, and garlic. Bring to a gentle boil over medium heat.
Pour over simmering bean mixture.
Taste and season to your taste.
Enjoy!
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