White beans provide the silky texture and a boost of protein to this emerald green soup that is perfect with a little bread for an easy lunch or dinner. It also freezes beautifully so that you can heat up a last minute meal in minutes.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup dry white beans like white tepary or cannellini  or hutterite soup beans
  • 3 cups low-sodium vegetable broth
  • 1 pound broccoli florets
  • 2 cups baby spinach
  • 1/4 cup fresh parsley
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon Aleppo pepper plus additional to garnish
  • micro greens to garnish
  • dairy or non-dairy yogurt (optional garnish)

Instructions

  1. Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes.
  2. Turn the heat up to medium, and add in the garlic. Sauté for 1 minute. Then pour in the white wine, stir and cook for 1 minute. Then stir again and simmer for 2 minutes or until the wine has mostly evaporated.
  3. Add the dry beans and 4 cups of water to the pot and bring to a boil then reduce to a simmer for 1-2 hours until the beans are very soft. (You can use a pressure cooker for these steps by reducing the water to 2-3 cups, or just enough to cover the beans and cook on high for 45 minutes before moving on to the next step. )
  4.  Add the broth, broccoli, greens, parsley, aleppo pepper, salt and pepper, and cover. Simmer for 5 minutes or until the broccoli is bright green and tender throughout.
  5. Then transfer the cooked broccoli and bean soup into a blender and blend until completely smooth. You may need to do so in small batches.
  6. Serve warm with a sprinkle of micro greens and Aleppo pepper, a drizzle of olive oil, and dollop of yogurt if you desire.
join the heirloom bean and grain club

You might like these recipes...

Three Sisters Sopes
Three Sisters Sopes
In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on an
Read More

Leave a comment

Comments will be approved before showing up.


Also in Recipes

caramelized onion and cumin basmati rice recipe
Indra's Caramelized Onion and Cumin Basmati Rice

Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Kashmiri Rajma
Kashmiri Rajma

Rajma is a delicious creamy red bean curry that is a treasured comfort food and a beloved street food.
bean. squash and corn tamale recipe
True Red Cranberry Bean 3 Sisters Tamales

Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.

SAVE 10%