White Bean Soup with Greens

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White Bean Soup with Greens

Serves 6

 

Ingredients:

1 1/2 pounds Swiss chard, escarale, or beet greens, trimmed

6 cups vegetable broth

1 clove garlic, crushed

1 cup cooked white beans

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Grated Vegan Parmesan cheese, for garnish

Red-pepper flakes, for garnish

 

Instructions:

Bring a large pot of water to a boil over medium-high heat. Add the

greens and cook for 7 minutes, or until barely tender. Drain the

greens, squeezing out as much water as possible. (This can be done

several hours before cooking in the soup. It is not necessary to cut

the greens, because they will break apart while they cook in the

soup.)

 

Bring the broth to a simmer in a large pot over medium-high heat.

Add the garlic and greens. If using canned white beans, place them

in a strainer and rinse them under cold running water to remove

excess sodium. Add the beans to the broth. Simmer gently, partially

covered, for 10 minutes. Sprinkle with the salt and pepper to taste.

(Do not add the salt before the soup has finished cooking, or it may

become too salty.)

 

Ladle the soup into heated bowls. Pass the vegan cheese and pepper

flakes at the table.