Cranberry Bean and Braised Greens Soup

other recipes

Late Summer

|

40 mins

|

4 servings

Similar in concept to a White Bean and Kale Soup, we just swap out the specifics. Feel to personalize however you’d like. Sausage or shredded chicken would work well in this, and noodles, pickles, or any other veggies you’d like would be great additions.

Ingredients

from your CSA Club Share

 

from your pantry

  • Oil – 2 Tbsp
  • Salt
  • Pepper

larder items

  • Braised Greens – ½ pint (1 c)
  • Pea Shell Stock, thawed – 1 qt

tools

Nothing special for this recipe!

Directions

mise

  1. Small dice the onion, and set aside.
  2. Halve the carrots, and then slice for ~¼” half coins. Set aside.

cook

  1. In a large pot over high heat, add the oil and bring to shimmering. Then add the onion, and stir until just starting to brown ~5 mins. 
  2. Add the carrot, and stir until fragrant ~2 mins. 
  3. Add the Braised Greens, Cranberry Beans, and Peas Shell Stock, bring to a simmer and cover. Cook until carrots and beans are tender, 15-20 mins

plate

Ladle the soup into a bowl and garnish with reserved pickled asparagus tips and a pinch of sweet paprika. Enjoy.