Greens and Beans with Olives

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!

5 from 5 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 409kcal

Equipment

Ingredients

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

Herb Garnish:

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

Instructions

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.

To Serve:

Ladle the greens and beans into bowls and spoon the herb garnish on top. Enjoy!

Nutrition

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