- 2 cans white beans rinsed and well drained or 1-½ cup dry white beans soaked and cooked ready to use
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 bay leaf
- 2 stalks celery, chopped
- 2 carrots, chopped
- 5 or more cloves of garlic, chopped
- 1 ½ to 2 lbs Fresh greens well washed and chopped
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
- 6 cups water or stock
Heat oil in large soup pot, add onions, celery, carrots, bay leaf, and salt. Sauté over low heat 10 minutes, add water. Cover and bring to a boil, lower heat and simmer for 20 minutes. Add beans, garlic, greens, and pepper.
If all the greens don’t fit at once add in batches to cook down a little between batches. You can also add a couple tablespoons of barley for thicker soup.