Ornish White Bean and Winter Green Soup Recipe
Serving Size: 1 cup
Prep: 10 min
Cook: 30 min
Ready: 40 min
Warm up on a chilly autumn or winter night with this nourishing soup. Creamy, protein-rich white beans and leafy dark greens are simmered in a nutrient-packed vegetable broth accented with garlic, onions, miso and thyme. You can also make this recipe with rutabagas instead of sweet potatoes. Rutabagas look like jumbo-sized turnips, with a waxy, creamy skin shading to purple and pale yellow flesh. They have a mild, sweetly earthy flavor that lends itself well to soups.
1 ½ CUPS onion coarsely chopped
2 TEASPOONS garlic minced
4 CUPS low-sodium vegetable broth, divided
3 CUPS cooked cannellini or navy beans or two 15-oz cans cannellini or navy beans, rinsed and drained
2 CUPS sweet potatoes peeled and coarsely chopped
3 TABLESPOONS sweet white miso
2 TEASPOONS fresh thyme, divided chopped
¼ TEASPOON fine sea salt
¼ TEASPOON freshly ground pepper
2 CUPS FIRMLY PACKED kale or chard tough ribs removed, roughly chopped
1 ½ oz Crushed red pepper flakes (optional)
1. In a 3-quart saucepan over medium heat, combine onion, garlic, and ½ cup of the broth. Cook, stirring frequently, until onions are softened and transparent, about 10 minutes.
2. Add the remaining 3 1/2 cups of broth, beans, sweet potatoes, miso, 1 1/2 teaspoons of the thyme, salt and pepper. Bring to a simmer and cook until sweet potatoes are tender and flavors have melded, about 10 to 15 minutes.
3. Add kale and remaining ½ teaspoon thyme. Simmer until kale is tender, about 3 to 4 minutes. Taste for seasoning, adding more miso or pepper as needed. Sprinkle with crushed red pepper flakes before serving, if desired. This soup is best made one to two days in advance; cover and refrigerate until needed.
Medium yellow onion (1)
Low-sodium vegetable broth (1 QUART)
Cannellini or navy beans (TWO 15-OZ CANS)
Sweet white misokale or chard (1 BUNCH)
Sweet potato (1 LARGE)
Crushed red pepper flakes (optional)
For more Ornish recipes, visit the online Recipedia.
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