Nina Marcinowski


  • 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


  1. 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.

  2. 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.