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Greens and Beans Soup

Use this recipe as a template for what you have on hand and what your taste preferences are. The days are warm but the nights are still chilly, so try this with the amazing greens at the market and use all or none of the suggested optional add-ins.


3 quarts of vegetable (or chicken) broth

2 yellow onions, chopped

4 cloves garlic, minced

4 tablespoons olive oil

2 cups chopped fresh greens kale, chard, young Asian greens mix, endive, escarole, etc)

1/2 cup chopped fresh basil, or 4 teaspoons dry - or 2 sprigs fresh thyme

2 cans (12 ounces, each) cannellini beans, drained

Salt and pepper, to taste

Grated Parmesan cheese, for garnish - or top each bowl with grated cheddar from Fulper Farm

Add-ins - optional:

1 lb of Purely Farm sausage, pre-cooked in a skillet

8 ounces pasta


Bring the broth to a simmer in a large stockpot. Meanwhile, in a large frying pan, sauté the onion and garlic in the olive oil until translucent. if using sausage, brown in the pan and remove to a plate before adding the onion and garlic. Add the greens and basil(or thyme) and cook until just wilted. Add this to the broth and stir in the beans and sausage. Cook another 5 minutes, then season to taste. If using pasta, either pre-cook, or add according to package direction. Serve hot, sprinkled with Parmesan.


Makes about 10 servings.

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