Beans and Greens Soup (Vegan)
Author: 
Recipe type: Soups
Cuisine: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Beans and Greens Soup, made vegan and gluten free with no added fats
Ingredients
  • 4 cups of white cannellini beans (if using dried, soak 2 cups over night, drain, rinse, and cook for 12 minutes in a pressure cooker or 1½ hours on stove)
  • 6 cups of water
  • 1 cup celery, chopped
  • 1 bay lead
  • 2 tsp salt
  • 1 cup carrots, sliced thinly (no need to peel)
  • 3 cups of leeks (or other onion of your choice), chopped
  • 3 tbsp galic
  • freshly ground pepper to taste
  • 4 cups fresh greens (we used a combination of 2 cups kale and 2 cups beet greens because it's what we had)
  • *optional toppings: parsley, Parmesan cheese
Instructions
  1. Place leeks/onions, celery, carrots, bay leaf, and salt, and water in a soup pot
  2. Simmer until cooked about 15 minutes
  3. Add in beans and cook for another 10 minutes
  4. Add in greens and garlic, stirring in greens until wilted and remove from stove
  5. Serve with fresh bread and a salad, topped with Parmesan cheese if desired.
  6. When reheated, you might want to add more liquid, soup thickens as it sits, and is even better the next day :)
Notes
Serves 6 (or more) Packed with potassium 6511 mg, 1230% Vitamin A, 607% Vitamin C, 108% calcium, and 140% iron daily needs in entire recipe.
Nutrition Information
Serving size:  Calories: 207 Fat: 1.8 g Carbohydrates: 37.3 g Fiber: 10.5 g Protein: 11.8 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/beans-and-greens-soup-vegan/