White Bean & Onion Soup with Greens

Soup is the perfect rainy night dinner and this creamy white bean and onion soup doesn't disappoint.  Topped with a pile of greens, it's a meal in a bowl.  

It takes a while to soak and cook the beans so, if you're a working person, it's a better weekend dinner.  Start by sorting through the beans for any damaged or bad looking ones and throw those away.  I used cannellini beans, but you could probably use navy or great northern beans with the same results.



Next, you need to soak the beans.  The longer you soak them the shorter the cooking time will be.  Soak them in water for at least 6 hours, overnight is even better.



When the soup was finished, I wilted some spinach and then dropped a spoonful in the center just before serving.  You could substitute kale or chard for the spinach, it would be tasty with any greens.



I topped the whole thing with some toasted pine nuts but I think it would have been even better with some Lars crispy onions on top.  I didn't have any on hand.



White Bean & Onion Soup with Greens
Makes four dinner servings - Use organic ingredients whenever possible

2 1/2 cups dry cannellini beans (or sub great northern)
2 tablespoons + 1 teaspoon extra virgin olive oil
2 medium sized yellow onions, chopped
32 oz Imagine No Chicken broth
1/2 salt
1/4 teaspoon black pepper
4 cups (packed) spinach, chopped (or chard or kale)
Optional garnishes: toasted pine nuts or crispy onions

Sort through the beans to remove any damaged ones
Rinse the beans in running water.
Put the beans in a large bowl and fill the bowl with water.
Soak for 6 hours or overnight
Drain the beans and put them in a large pot.
Add 6 cups water and bring to a boil.
Turn the heat down to a simmer and cook for 30 minutes.
Drain the water from the beans.
Add the broth, 2 cups of water, salt and pepper to the beans.
Bring to a boil and then turn the heat down to a simmer.
Meanwhile, warm the 2 tablespoons of oil in a skillet.
Add the chopped onions and saute for 7 minutes on low.
Stir the onions into the simmering soup.
Cook the soup until the beans are very tender, 30-40 minutes.
Working in batches, puree the soup in a blender until creamy.
Put the soup back in the pot and warm on low.
You may want to add a little water to thin the soup depending on how thick you like it.
You may also want to adjust the salt and pepper.
While the soup is warming, add the teaspoon of oil to the skillet.
Add the greens and stir until wilted.
Put the soup into bowls and add a spoonful of greens to the top of each bowl.
Garnish with pine nuts or crispy onions.