Greens and Beans Soup with Olives
Gourmet Soups, Stews, & Bisques
This hearty soup combines good-for-you greens and beans in one pot. The olives give it a wonderful earthy flavor, along with tomatoes, herbs, veggies, and garlic. Serve it with crusty bread for a tasty lunch or dinner.
2 tablespoons Graisse de Canard Gold® or olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
1 can (28 ounces) diced or whole Roma tomatoes with basil
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1 teaspoon Herbes de Provence
2 cups shredded green cabbage
2 cups roughly chopped escarole
2 teaspoons balsamic vinegar
1 cup pitted Kalamata olives, halved
Salt and ground black pepper
Heat the Graisse de Canard Gold® in large stockpot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, about 8 minutes, until the onion is translucent. Add the garlic and cook another minute.
Add the diluted Veggie-Stock Gold®, tomatoes, beans, and Herbes of Provence, increase the heat to medium-high and bring to a boil.
Add the cabbage and escarole and reduce heat so the soup is simmering. Cook, stirring occasionally, 20-30 minutes, until the vegetables are fork tender and the greens have softened.
Just before serving, stir in the balsamic vinegar and olives. Season to taste with salt and pepper.