This greens and beans with olives recipe is a new favorite in our house. Whether you’re looking for an easy vegan soup recipe or vegetarian soup recipe to add to your rotation, you’re going to love this greens and beans recipe!
This vegan soup recipe is unbelievably easy to prepare and loaded with flavor. It’s perfect for a cold night! If you’re looking for a vegetarian soup recipe to add to your arsenal, I highly recommend picking this one!
How to Make these Greens and Beans:
The basis of this soup starts with fresh aromatics, including onion, carrot, garlic (lots of it!), and Thai chili pepper. If you don’t have a Thai chili pepper, use a red Fresno or jalapeño. Next, add the dry aromatics, including dry thyme and a little crushed red pepper.
Once everything is so fragrant, about a minute or two, add 8 cups of vegetable stock. Bring it to a rolling boil and add the white beans. I use cannellini, but really any white bean will do! Try it with navy, great northern, or even chickpeas.
Let the soup simmer for about 30 minutes while you prepare the herb garnish. Simply pulse fresh parsley, a little garlic, fresh dill, lemon juice, and a bit of the brine from Castelvetrano olives. Add the juice of a lemon and a quarter cup of extra virgin olive oil and pulse until finely chopped. Set aside.
Now that the soup has simmered, it’s time to finish it up! Add in olives. For the olives, I like some to remain whole. For the others, I like to pinch them between my index and thumb as I throw them into the soup. They won’t be precisely torn in half, but they’ll be broken up a bit.
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Greens and Beans with Olives
- Food processor
Greens and Beans Soup:
- 2 teaspoons avocado oil
- 1 yellow onion peeled and diced
- 4 small carrots peeled and small-diced
- 3 tablespoons plant-based butter
- 1 head of garlic (about 8-12 cloves) peeled
- 2-3 Thai chili peppers trimmed and sliced thinly into rounds
- 2 teaspoons dry thyme
- ¼ teaspoon crushed red pepper
- ¼ teaspoon white pepper
- 8 cups vegetable stock
- 2-15 ounce cans white beans, such as cannellini, navy, great northern, or chickpeas drained and rinsed
- 1 cup Castelvetrano olives pitted
- 1 bunch of favorite soup greens, such as escarole, bok choy, tatsoi, or kale roughly chopped; or use 5 ounces spinach or arugula
- Salt and pepper to taste
- 1 teaspoon reserved minced garlic from step 3
- ½ cup fresh parsley loosely packed
- ½ cup fresh dill
- 2 tablespoons brine from Castelvetrano olives
- 1 lemon juiced
- ¼ cup extra virgin olive oil
- Salt, to taste
Cook the Onion and Carrots:
- Heat the oil in a large pot over medium-high heat. Add the diced onion and cook for 6-8 minutes until it begins to soften and turn golden brown.
- Add the carrots and cook an additional 7-8 minutes until they begin to soften. Season lightly with salt and pepper.
Prepare the Garlic:
- Transfer the garlic to a food processor and pulse until completely minced. Remove all but 1 teaspoon of the garlic from the food processor (leave the remaining teaspoon in the processor).
Cook the Aromatics:
- Melt the butter into the pot and add the garlic and Thai chili pepper. Cook for 45 seconds. Add the dry thyme, crushed red pepper, and white pepper and cook for 1 minute until fragrant.
Simmer the Soup:
- Pour in the vegetable stock and bring to a boil. Stir in the drained beans and season with salt and pepper. Simmer for 30 minutes. Taste and season again to your preferences.
Prepare the Garnish:
- To the food processor with the remaining garlic, add the parsley, dill, olive brine, lemon juice and extra virgin olive oil. Pulse until combined. If it's too thick, add a touch more oil or a splash of water. Taste and season with salt. Set aside.
Finish the Greens and Beans:
- Add the olives to the broth. Leave some whole and pinch some between your fingers as you add them to broth to break them in half or into pieces. Stir in the greens and cook until bright green and just wilted. Taste and season once more. Turn off the heat.
- Ladle the greens and beans into bowls and spoon the herb garnish on top. Enjoy!