Beans, Greens and Garlic Soup Recipe - Allrecipes.com
Beans, Greens and Garlic Soup Recipe
  • READY IN 50 mins

Beans, Greens and Garlic Soup

Recipe by  

"This wholesome soup is quick and easy to make, and filled with lots of garlic flavor!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
  2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2011

This recipe, despite its name, is the best "pasta e fagioli" on this site. I reduced the broth by about 1/4 because I like soups that are a bit thicker. It tastes okay as is if served w/ a generous topping of grated parmesan cheese. Without the cheese, it's a bit lacking in depth of flavor. By adding ~1 tsp. of lemon juice and a small pinch of chipotle pepper powder (to give a smoky flavor) I gave it enough flavor to stand on its own w/o the cheese. Anyhow, thank you, Lisa, for giving me the right proportions of ingredients for a real "pasta e fagioli". I really enjoyed it.

 
Most Helpful Critical Review
Feb 03, 2011

Bland, until I added a shake of hot pepper flakes and shredded some real parm on top of each bowl.

 
Sep 05, 2011

This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. On this occasion I also cooked the ditalini separately so I could control how much Hubs and I each put in our bowls. I also added some cooked chicken, a chopped, red-ripe tomato and finished each serving with freshly grated Parmigiano-Reggiano. This soup is one of the best comfort foods I know.

 
Jan 13, 2008

This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum!

 
Dec 08, 2007

This is a great recipe, easy to make and tastes just like the Beans & Greens from a wonderful restaurant called Umberto's. I use a little more garlic, and add extra beans. Excellent !

 
Sep 21, 2011

This was very good. I made it as written using mini bow ties for my pasta. The only change I would make next time is to coarsely chop the spinach, rather than putting the leaves in whole. Even after wilting I thought some pieces were quite large. I also think frozen chopped spinach would work well in this. One word of caution – if you think you’re going to have leftovers, cook your pasta separately and add it to the soup when serving, otherwise the pasta will soak up a lot of the broth and you will no doubt have to add more broth to your leftovers.

 
Sep 19, 2011

Really a good soup if you season it well. IF you use ORZO, DO NOT use a full cup. I made it with a full cup and when I put it in the refridgerator overnight, the orzo soaked up ALL of the broth and all I had left was orzo and beans no broth at all. I would say 1/2 cup would be fine but definitely NOT a full cup!!

 
Oct 16, 2009

LOVED this easy, quick and healthy soup! I used whole wheat elbow macaroni and sprinkled the soup with shredded parmesian cheese. Delicious!

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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