On Tuesday we tried out this Greens and Beans soup recipe from, New Leaf Wellness. This is another recipe that we made in early July as part of my Monthly Freezer Meal Challenge. The kids haven’t tried it yet, but my husband and I thought it was tasty and filling enough on its own. I’ll be enjoying this for lunch the rest of the week, along with a small salad.
Greens and Beans Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Ingredients
- 8 oz dried cannellini beans or similar rinsed
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 tablespoon extra virgin olive oil
- 3-5 cloves of garlic or 2 tablespoons minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Pinch of sugar
- 4 cups of leafy greens any combination
- Freshly grated Parmesan cheese optional
Instructions
Freezing Instructions
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Place all ingredients in a gallon freezer bag
Reheating Instructions
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Place all ingredients except parmesan cheese in the crockpot.
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Cook on “low” setting for 6-8 hours, or until beans are tender.
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Serve in soup bowls and top with freshly grated Parmesan cheese.
