Beans and Greens Soup

This is my go-to soup. I make it at least once a month, I think the reason I crave it so much is because it has all of my favorite ingredients in it and it has the most incredible flavor. I hope you enjoy this soup as much as I do! I always keep the noodles separate when I am making soup so they never get soggy!


  • 3 tablespoons of canola oil
  • 3 fresh bay leaves
  • 4 fresh thyme leaves
  • 3 fresh rosemary leaves
  • 1 large white onion chopped
  • 4 garlic cloves chopped
  • 1 24 oz can of diced tomatoes
  • 2 cans of northern beans
  • 1 can of small white beans
  • 2 vegetable bullion cubes
  • 3 32 oz boxes of organic veggie broth (you can also use Chicken broth)
  • 1 box of your preferred noodles
  • 1 bunch of kale, rinsed and cut into small pieces
  • 1 bunch of collard greens, rinsed and cut into small pieces
  • 1 tablespoon of dried basil
  • 1/2 tablespoon of oregano
  • Salt and pepper to taste


  1. Start by grabbing a large soup pot! Put in the canola oil, bay leaves, thyme and rosemary. Cook over medium to low heat for about 5 minutes to let the flavors infuse into the oil.
  2. Add the onion and stir frequently for about 10 minutes until they have softened, add the garlic and cook for 5 more minutes.
  3. Pour in the rinsed beans, tomatoes, broth, collard greens, and kale. Add the oregano, basil and salt and pepper.
  4. Put the lid on and let cook for about 45 minutes to an hour stirring occasionally. Feel free to add more herbs, salt and pepper to get the desired flavor!
  5. In the meantime cook your desired noodles according to the directions on the package. Shock with cold water once they are done and set aside.
  6. Once the soup is finished pour into a bowl and add the noodles!

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