Roasted Garlic Beans and Greens Soup
Bringing you this Roasted Garlic Beans and Greens Soup that’s perfect for those chilly days! Packed with creamy white beans, green fiber, tender veggies and hearty herbs.
This soup is a warm bowl of absolute deliciousness! The super nourishing roasted garlic, creamy beans and greens are very budget friendly and it’s very simple to make.
Plus, this recipe is a wholesome dish full of nutrients your gut health will thank you! Due to beans are a source of protein, complex carbs and fiber. Additional the green leaves and veggies will provide essential vitamin and mineral superpowers.
Besides we added roasted garlic to our mixture, we also poured a little smoky paprika and black pepper that blend well on this satisfying, savory and comforting meal. We have not one single regret about any of it!
How to make this beans and greens soup
- Soak in water the dry white beans.
- Roast the garlic.
- Cook the white beans.
- Cut in small pieces green onions, carrot, celery.
- Sauté the veggies.
- Blend a cup of cooked white beans with roasted garlic.
- Mix in a pot the blended beans, whole beans and veggies.
- Add veggie broth mix well, and bring to a boil. Pour unsweetened coconut milk. Reduce to simmer and continue cooking. Then add collard greens.
- Serve with a piece of warm, crispy bread (or as desired).
Final tips
- If using dry white beans, I recommend to soak them for24 hours. The day before you cook.
- Jump green collards at the end. They’ll cook in the hot juices. We want to keep all the good nutrients from the greens!
- Use fresh herbs. The result of using fresh herbs instead of dry herbs will make the biggest difference in flavor!
How to store leftovers
Store any leftovers you have in airtight containers in the fridge for up to 1 week, or in the freezer for up to 2 months. If you choose to freeze the soup in glass jars for later, be sure to leave 1-2” of space at the top of the jar so it doesn’t crack from the pressure as the mixture expands in the freezer. To reheat, microwave or heat via stovetop. Because this soup is so easy to freeze, this recipe makes for great meal prep. You can even pre-portion out individual servings of stew so that you can easily take some to work or school to heat up!
Serving suggestions
This soup is fairly simple at heart, but still has bold flavor that stands up on its own, but would also be great with a piece of crispy bread for dipping, or maybe even some cheese toast. You also can top with some croutons, and shaved a bit of fresh Parmesan.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you’re looking for more hearty soup and stew recipes, you’ll love this:
Coconut Curry Chickpea and Vegetable Soup
Cozy Homemade Vegan Tomato Soup
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Roasted Garlic Beans and Greens Soup
Ingredients
- 2 cups dry white beans soaked 24 hours before. Then rinse
- 4 cups water You don't need this if using canned white beans
- 1 whole head of garlic roasted
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tbsp olive oil
- 2 stalks of celery cut in small pieces
- 1 small carrot cut in small pieces
- 1 stalk of green onion cut in small pieces
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 1 sprig fresh rosemary chopped
- ½ tsp smoked paprika
- salt and pepper to taste
- 1 lb collard greens tough stems discarded, leaves chopped
Instructions
- Preheat oven to 400°F Arrange heads of garlic on foil paper. Sprinkle garlic with olive oil, salt and pepper. Bake for 30-40 minutes or when the garlic is soft and squeezable. Place the wrapped garlic on baking sheet. Once is ready set aside.
- After having soaked and rinsed dry white beans, pour them in a cooking pot and cover with water, add salt to taste and bring to a boil then cover and simmer them gently for 20 to 30 minutes or until the beans are tender. The cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time, so check on them after 30 minutes. (If you're using canned white beans, skip this step).
- In a skillet or sauce pan, sauté green onions, celery and carrots 3-4 minutes, add fresh thyme, rosemary, oregano, salt, pepper and smoked paprika, and cook for additional 2 minutes
- Meanwhile in a blender, purée a part of cooked white beans (a cup) with roasted garlic. Blend until smooth.
- In the pot you cooked the beans, add the sautée veggies, beans purée with the rest of whole beans. Add vegetable broth and bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together. Taste the soup and adjust salt and pepper if needed
- Turn the heat off and add collard greens. Let the collard greens wilt with the heat of the soup.
- Serve immediately! Delicious on its own as a quick meal, or served with crispy bread for dipping, cheese toast or some croutons. (optional) Shaved a bit of fresh Parmesan.