Recipe: Warming Beans and Greens Soup

Several years ago, I visited a homeopath who had me inhale a number of scents and tell her which felt the most comforting and relaxing. To my surprise, it wasn’t some obscure herb, but garden thyme that spoke most profoundly to my soul. I love the earthy aroma of thyme, which is featured in one of my favorite winter soup-for-supper recipes.

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This soup is nutritious, filling, versatile (substitute any greens or other veggies you like), easy to make, inexpensive, and—a requirement for any winter recipe in my house—makes the house smell warm and wonderful. Enjoy on its own, or accompanied by some warm, crusty bread for dipping.

Beans and Greens Soup

Serves 4

Ingredients:

• 2 T olive oil
• 2 tsp. dried thyme leaves, separated
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup carrots, chopped (optional)
• 32 oz. reduced-sodium chicken broth
• 1 can cannellini beans, rinsed and drained
• 1 can diced tomatoes (with juice)
• 1 bunch winter greens (kale, chard, or collards), washed and coarsely chopped
• 1 lemon
• Kosher salt
• Black pepper
• Parmesan cheese (optional)

Directions:

In a heavy-bottomed stock pot, heat the olive oil over medium heat. Add the onions and sprinkle with 1 tsp of the thyme and a generous pinch of kosher salt. Sauté, stirring frequently, for 5 minutes or until the onions begin to brown (the more color on the onions, the more flavor your soup will have!). Add the garlic and stir for an additional 30 seconds.

Add the carrots, if using, and sauté for 1-2 minutes to coat with oil. Add the chicken broth, cannellini beans, tomatoes, and second tsp. of thyme. Raise the heat to high and bring to a boil.

Add the chopped greens, cover the pot, and lower the heat to medium-low. Simmer for 20 minutes or until the greens are tender. Squeeze the lemon into the pot, then taste and adjust seasoning with additional salt and black pepper.

Serve in deep bowls, topped with a sprinkle of grated Parmesan cheese, if desired.

Enjoy!