Best 4 Beans Greens And Garlic Soup Recipes

Indulge in a culinary journey with our hearty and flavorful Beans, Greens, and Garlic Soup. This classic soup is a symphony of textures and flavors, featuring tender beans, vibrant greens, and aromatic garlic. Savor the richness of the broth, infused with the natural sweetness of the vegetables and enhanced by a hint of smokiness from the ham hock. This versatile soup can be easily customized to suit your preferences, making it a perfect choice for a comforting meal any day of the week.

In this comprehensive guide, we'll take you through three irresistible variations of this classic soup. Dive into the traditional Southern-style recipe, where succulent pork adds a savory depth to the broth. Experience the vibrant flavors of the vegetarian version, where a combination of beans, greens, and vegetables creates a symphony of textures and tastes. And for those seeking a smoky twist, the ham and collard greens variation tantalizes the senses with its rich and robust flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GREENS AND BEANS

Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

BEANS AND GREENS SOUP

Beans and Greens Soup image

Make and share this Beans and Greens Soup recipe from Food.com.

Provided by Cindy Hartlin

Categories Vegetable

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 Italian sausages, casings removed
1 carrot, finely diced
1 stalk celery, finely diced
1 onion, finely diced
2 cloves garlic, minced
6 cups chicken broth (1.5 L)
1 (28 ounce) can chickpeas, rinsed, drained
4 cups spinach, Coarsely torn, tough, stems discarded
1 pinch cayenne pepper

Steps:

Heat olive oil, sausage, carrot, celery, onion and garlic in a large
frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
Remove 4 cups soup and puree in a blender or food processor until smooth.
Return to saucepan, stirring to blend.
Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

Nutrition Facts : Calories 247.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 11.8, Sodium 1129, Carbohydrate 27, Fiber 5.3, Sugar 1.8, Protein 13.3

ITALIAN BEAN SOUP WITH GREENS

Italian Bean Soup with Greens image

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 cloves garlic, finely chopped
2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
4 cups packed fresh spinach leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g

BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC

Basque Potato And Green Bean Soup With Garlic image

Provided by Susan Herrmann Loomis

Categories soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on the slant into 2-inch lengths
6 tablespoons olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper

Steps:

Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams

Tips:

Soak the beans overnight: This will help to soften them and reduce the cooking time.
Use a variety of greens: This will give the soup a more complex flavor. Some good options include collard greens, turnip greens, and kale.
Don't overcook the greens: They should be tender but still have a bit of a bite to them.
Use fresh garlic: This will give the soup the best flavor. If you don't have fresh garlic, you can use garlic powder, but it won't be as flavorful.
Season the soup to taste: This means adding salt, pepper, and other spices until it tastes just the way you like it.

Conclusion:

Beans, greens, and garlic soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and greens. This soup is easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give beans, greens, and garlic soup a try.