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Recipe: Greens and Beans Soup with Olives

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.

Ingredients

Serves
8
  • 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

Methods/steps

  1. 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.
  2. Add the diluted Veggie-Stock Gold®, tomatoes, beans, and Herbes of Provence, increase the heat to medium-high and bring to a boil.
  3. 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.
  4. Just before serving, stir in the balsamic vinegar and olives.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces