Comments on: Garlicky White Bean Soup with Dark Greens

By: Ann

Ann — Wed, 13 Jan 2010 01:31:44 +0000

Can you make the white bean soup without dark greens? My Dad is on blood thinnerss (no dark greens).
Thank-you

By: julie

julie — Tue, 12 Jan 2010 21:49:50 +0000

I made this a few days ago and really liked it. As me and my two year old are the only ones in the family who will actually eat soup of any kind we ate this for three days and still had to bottle some up for the freezer. I will have some great leftovers for a day when I am extra tired. At first It seemed a little odd to me as I am not used to greens in my soup, but after a few bites I got used to the spinach texture and the flavors really came together. It is now one of my favorites. I put it over some ground turkey the other day for added protein and it was good that way as well.

By: Magda

Magda — Mon, 09 Nov 2009 17:46:00 +0000

I made half a batch of this over the weekend. YUM I used navy white beans and baby spinach. I pureed about 1/3 of the beans to thicken the soup and wound up retrieving the spinach after dropping it in the soup to chop it up (will remember next time). I used a bit less oregano – might try a bit of marjoram next time (it goes great with beans). I’m also thinking of doing 1/2 water and 1/2 chicken broth for more nutrition. And more garlic !! I love this soup!!!

By: Gabrielle

Gabrielle — Tue, 27 Oct 2009 16:48:09 +0000

I just made this for the second time and it is so delicious! I love simple, good food! Thanks for the recipe.

By: Leesie

Leesie — Sun, 03 May 2009 22:33:10 +0000

I tried this tonight for dinner. To save time and since I had them on hand, I used canned white beans (2) with kale and simmered it for about 1/2 hour. Next time I will definitely follow the recipe to the T. It was very, very delicious and even my teenage son liked it ;o) Can’t wait to enjoy the leftovers. Thanks Kimi

By: Alison

Alison — Fri, 10 Apr 2009 12:14:58 +0000

We made this last night and loved it! So simple but really yummy. We used dried Great Northern beans, kale and topped with Parmesan! I have to say, though, that my rather carnivorous family thought it would be even more exceptional with some bacon or Italian sausage in it. I may try it that way next time even thought I loved it just the way it was.

By: Judy

Judy — Thu, 02 Apr 2009 22:18:25 +0000

I made this soup with dried lima beans and collard greens. I was so surprised at the rich flavor I got without meat broth. I did use more garlic and really liked the flavor of the garlic added at the end. I served this with buttered sourdough bread and my husband sopped up the broth with the bread. When I served the leftover soup, I added sauerkraut to the soup at serving and made sure the soup was just warm. Thanks for this delicious recipe.

By: Lisa

Lisa — Fri, 20 Mar 2009 00:17:00 +0000

I made this soup tonight and it was absolutely delicious! I also added the juice of half a lemon right before I served it. Thanks for all your recipes, Kimi – I’ve tried several of them and I’ve enjoyed them all.

By: Karen

Karen — Tue, 17 Mar 2009 08:08:40 +0000

Hi Kimi,
This recipe looks great except for the high heat cooking with olive oil. See http://whfoods.org/genpage.php?tname=movie&dbid=6 This is not the first reference I have seen recommending that you not heat olive oil…I’d like to hear any thoughts or research you have done on this topic.
Thanks…Karen

By: Marg

Marg — Mon, 16 Mar 2009 19:32:20 +0000

P.S.: For greens, I used fresh baby spinach.