Beans And Greens Soup Recipe

1. 1

   In a soup pot, heat the oil over low heat.

2. 2

   When warm, add in the pepperoni and saute/fry 3 to 4 min.

3. 3

   Add in the onions and garlic and saute/fry till the onions are translucent/soft.

4. 4

   Add in the greens, celery, and carrots and saute/fry, stirring, till the greens have wilted.

5. 5

   Stir in the basil, stock, tomatoes, beans, rice, and olives.

6. 6

   Bring to a boil, then lower the heat and simmer gently 45 min.

7. 7

   Season with salt and pepper.

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   Ladle into soup bowls and top with the Parmesan cheese and extra fresh basil.

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   This recipe yields 4 to 6 servings.

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    Comments: When the thermometer takes a serious dip as fall and winter approach, this soup becomes the soup of the season.

11. 11

    You can use Swiss chard, kale, and fresh spinach in this soup.

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    The choice of beans is likewise at your discretion - limas, chickpeas, or possibly any in the common-bean clan are fine.

No additional tips available.