You have no items in your shopping cart.

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.


  • 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


  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.
Free Shipping on orders over $50*

*Applies to the 48 contiguous states only

Classic French Stocks and Sauces