Beans, Greens and Tomato Soup

October 3, 2010

30 min or less active, gluten-free, main, soup, summer, vegan

Information

Servings:
Time: 20 minutes active; About 2 1/2 hours total
Price: About $9.40 total; $1.60 per serving
Nutrition (per serving):
Calories: 245.4
Protein: 15.7g
Fat: 0.5g
Saturated fat: 0.5g
Carbohydrates: 42.9g
Fiber: 13.9g
Sodium: 707.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 1 quart water
• 1 quart stock
• 1/2 tsp salt
• 2 sprigs thyme and parsley, each
• 1 1/2 cups dried white beans (cannellini or Great Northern)
• 1 Tbsp EVOO
• 2 garlic cloves, minced
• 1 onion, halved and sliced thin
• 1/2 tsp SnP
• 2 lbs frozen greens or spinach, coarsely chopped
• 2 lbs tomatoes, chopped
• 1/2 tsp red pepper flakes

Preparation

1. In a stock pot, bring to a boil water, stock, salt, thyme, parsley and white beans over medium heat. Cover and cook for 90 minutes.
2. Meanwhile, heat EVOO in a large skillet over medium heat. Add garlic, onion, and SnP and cook until soft, about 5 minutes.
3. Add greens and saute about 15 minutes until cooked threw and much of the water has evaporated. Remove from heat and set aside.
4. When beans have cooked and are soft and creamy, add tomatoes and greens mixture to the pot. Add red pepper flakes and adjust seasonings to taste (my needed another 1 tsp salt). Serve with salad and bread.