Red Bean Soup With Greens
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Additional Time
6 hrs
-
Servings
6
-
Calories
460 kcal
-
Course
Soup
Red Bean Soup With Greens
Report
This red bean soup with veggies, pasta, and fresh herbs is spicy, hearty, and satisfying.
Share:
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion diced
- 1 large carrot diced
- 2 celery stalks diced
- 3-4 cloves of garlic smashed
- 2 cups chopped greens such as spinach, chicory, or kale. Packed.
- 2 tablespoons tomato paste
- 1 quart chicken stock plus more in case you need it.
- 16 oz red beans 500 grams
- 1 cup orecchiette pasta
- 1 cup fresh basil
- 1 tablespoon ground cumin
- 1 tablespoon chili flakes
- 1 tablespoon dried oregano
- sea salt plus more to taste
- freshly ground pepper
For serving
- 8 oz halloumi cheese
- 3 oz diced thick bacon
- red wine vinegar
Instructions
- Rinse beans in a colander using cold water. Check for broken or cracked pieces and discard them. Place them in plenty of water and soak them overnight. Rinse and drain beans when you are ready for cooking. See recipe notes for a speedy version for soaking beans.
- Rinse the greens and pull the leaves off the stems. Chop into bite-size pieces and set aside.
- Heat a large pot over medium-high for a minute or so to warm it up. Add the olive oil and diced onion, and sauté for one to two minutes. Add the garlic, celery, carrot, and sauté until very soft and brown at the edges for five minutes.
- Add tomato paste, cumin, oregano and chili flakes, and sauté until the paste darkens for about one minute.
- Add beans and sauté two to three minutes.
- Add the stock and bring it to a simmer. Let soup simmer until it is thick and flavorful for sixty to ninety minutes.
- Stir in the greens and simmer for five to ten minutes. Add a little water or broth if the liquid gets too reduced.
- Stir pasta into the pot, taste, and simmer for ten more minutes or until pasta is al dente. Remove from heat and add sea salt to taste.
Prepare the serving ingredients
- Cut the halloumi cheese into thick slices, about 5 mm each (almost ¼ inch). Dice the thick bacon.
- Heat 1 tbsp olive in a frying pan. Fry the diced bacon. Transfer to a plate and using the bacon fat, fry the halloumi cheese. Season with plenty of fresh ground pepper and a pinch of dried oregano. Fry each slice for one to two minutes, until they have a nice golden color at the edges.
- Serve soup in bowls with a drizzle of red wine vinegar, chili pepper flakes, diced bacon, and pieces of halloumi cheese.
Notes
- Rinse the beans in a colander with cool water. Add the beans to a large stock pot and cover with about 2 inches of water. Add two tablespoons of sea salt. Bring to a boil for two minutes. Turn the heat off, cover the pot and let them soak for one hour. Drain the water and rinse the beans well before cooking.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
37g
(12%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.02g
Cholesterol
14mg
(5%)
Sodium
857mg
(36%)
Potassium
716mg
(20%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
3372IU
(67%)
Vitamin C
8mg
(9%)
Calcium
462mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 857mg | 36% |
| Potassium | 716mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 3372IU | 67% |
| Vitamin C | 8mg | 9% |
| Calcium | 462mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
Other Recipes
You'll Also Love
