Quick White Bean Soup

The advantage of cooking a big batch of beans on Sunday is that even after making the Baked Beans, I still have some extra.  There a probably a thousand ways to use extra beans.

One of my favorites is to make a quick soup to heat and eat for lunches or to add to dinner when you want a little something more.  Lots of nutrition and great low calorie treat.

This is a family favorite


Quick White Bean Soup
In a large frying pan or Dutch oven sauté in olive oil:

• Garlic to taste
• 1 medium onion
• 1/2 cup mirepoix
1. When onions are clear add herbs and spices and veggies. .Continue to cook 5 minutes longer (you may need to add a little extra oil):
• 2 Tablespoons fresh rosemary or 2 Teaspoons dried
• 2 Tablespoons fresh oregeno or 2 Teaspoons dried
• Optional herbs will depend on the greens you choose like dill, mustard, basil
• 1 cup of greens (whatever you have or can scrounge up like chard, spinach, kale, beet greens, turnip greens)
• 1t salt
2. Sauté until greens are completely wilted
3. Add
1. 2 cups (or 1 15oz can) cooked white beans
2. 1 15 oz cans of diced tomatoes or 2 cups chopped fresh tomatoes
3. 2 c water  You may want to add more or less
4. Bring to a boil; turn down to simmer for 10-20 minutes

I often make this soup with more garlic, onions and herbs and leave out the tomatoes. It still is yummy