Bean Soup recipe # 2

Bean Soup recipe # 2




  • 4 cups of cooked navy beans rinsed and drained
  • 3 tablespoons olive oil
  • 2 medium carrots, chopped
  • 1 large onion, coarsely chopped
  • 2 stalk celery, coarsely chopped
  • 1 clove garlic, finely chopped
  • 4 leaves of fresh oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon of saffron flowers (optional)
  • Black pepper, to taste
  • 5 cups chicken stock or vegetable stock
  • 2 cups chopped spinach
  • 1 cup of finely shredded red or green cabbage
  • 1 tablespoon chopped fresh parsley, for garnish
  • Olive oil, to serve


1 Cook the vegetables: In a large pot, heat the olive oil then add the carrots,  onion, cabbage, celery, garlic, fresh basil sprigs, salt, and pepper. Saute the vegetables for 2-3 minutes until the vegetables look softened and the onions are turning translucent. Add 1 cup of the vegetable or chicken broth and simmer for 10 minutes.

2 Prepare the beans: On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.

3 Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the remaining 4 cups of vegetable or chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.

5 After the vegetables become tender, add the spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.

 6 Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like, and serve with Parmesan toasts and extra Parmesan for sprinkling.