Recipe: Beans, Greens and Tomato Soup


All this canning, jarring and freezing has filled up all my pantry space, but also my freezer. Trying to make some room, I pulled out some beet greens I had frozen last winter. Combined with some creamy white beans, I also added a late summer splash with garden-fresh tomatoes and thyme. Red pepper flakes add some spice, if you like.

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Serving: 6 as a main dish
Time: 20 minutes active; About 2 1/2 hours total

1 quart water
1 quart stock
1/2 teaspoon salt
2 sprigs thyme and parsley, each
1 1/2 cups dried white beans (cannellini or great northern)
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 onion, halved and sliced thin
1/2 teaspoon salt and pepper, each
2 pounds frozen greens or spinach, coarsely chopped
2 pounds tomatoes, chopped
1/2 teaspoon red pepper flakes

1. In a stock pot, bring to a boil water, stock, salt, thyme, parsley and white beans over medium heat. Cover and cook for 90 minutes.

2. Meanwhile, heat extra virgin olive oil in a large skillet over medium heat. Add garlic, onion, salt and pepper, and cook until soft, about 5 minutes.

3. Add greens and sauté about 15 minutes until cooked through and much of the water has evaporated. Remove from heat and set aside.

4. When beans have cooked and are soft and creamy, add tomatoes and greens mixture to the pot. Add red pepper flakes and adjust seasonings to taste (mine needed another 1 teaspoon salt). Serve with salad and bread.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.