• Dairy Free
• Diabetic Friendly
• Gluten Free
• Soup
• Vegan
• Vegetarian

This is a great soup for Fall, Winter and early Spring when greens are plentiful. It's filling enough to be the main course of any meal.
3-4 stalks organic celery - diced
1 Large onion - diced
3 garlic cloves - 2 minced, save one whole
1 T Extra Virgin Olive Oil
pinch crushed red pepper
12 cups water or Organic chicken stock (low sodium)
Loaf of Ciabatta bread
1 bunch each of organic kale and collard greens
1 can of white beans (like Butter Beans)
1 can of Cannelini beans
Sea Salt & pepper
small wedge of Pecorino Romano cheese

Place the celery, onion and minced garlic in a large stock pot with the bottom covered in a good EVOO. Put a lid on it and sweat the veggies down with a small pinch of crushed red pepper flakes. Stir occasionally. When those are nice and translucent, add 12 cups of water or Organic chicken stock (be careful about adding salty stock). I sometimes add water with 1 tbsp of organic chicken base. Bring to a boil, then simmer 20 min.
Meanwhile, slice a loaf of Ciabatta bread, drizzle (or spray with a mister) the slices with EVOO. Save 1 large garlic clove to rub over the slices when the bread is done toasting.
Wash, clean and remove stems from 1 bunch of Organic Kale and 1 bunch of Organic Collard Greens. Roll leaves and chop into small pieces. Add greens to the soup and simmer 10-20 min, when greens are almost done and soft, add 1 can of butter beans and 1 can of Cannelini beans, and a little Celtic sea salt & pepper. (You can use dried beans, but you'll need to soak them overnight). When soup is done and greens are soft, toast your bread in the oven on broil till golden brown, then rub garlic cloves over each slice.

Want meat? After the greens are completely cooked and soft when you test a bite, then add a whole Rotisserie chicken (or 2 cups of shredded chicken) that has been shredded. Cook 10 more min.
To serve:
Tear pieces of toasted bread into the bottom of each large bowl. Add soup on top of bread. Then use a vegetable peeler to shave off large pieces of Pecorino Romano cheese on top. Add crushed black pepper.

Want it Vegan? Skip the cheese and add Nutritional Yeast on top.

Want it Gluten-free? Either skip the bread or use gluten-free bread.

My Greens & Beans soup has warmed many a soul on cold winter nights and spring days when it just wasn't quite warm enough. My girls even help by gathering the greens from the garden and washing each leaf. Getting kids involved in the growing and preparation of our food has helped them to want to try new and different foods.