Beans and Greens, But Make It Soup

Relying on frozen beans makes this one-pot meal a snap

Photo: Burcu Avsar & Zach DeSart

Bean soup is really my favorite, and I’m not alone. And, as everyone knows, beans are high in both protein and fiber, which makes them an important component of a plant-based diet.

As an ingredient in vegetable soups, legumes serve many functions. They work as a thickener; they add a wide range of distinct textures and tastes; they can enhance all sorts of soups in often surprising ways. And they’re almost universally interchangeable.

I prefer bean soups a tad on the thin side, but the consistency is easy enough to adjust if you prefer thicker soup: Either decrease the amount of stock or water by a half-cup or so, or add another third cup of uncooked beans (or a half-cup of cooked) as directed. Or, purée some of the beans with a bit of liquid and stir them back into the soup — or simply mash some of the beans right in the soup.

This hearty one-pot wonder comes together thanks to the use of frozen beans. Limas, favas, and edamame are all sold frozen, and are all a bit firmer and chalkier than other legumes; they also have a pleasant vegetal taste. And yes, go ahead and use frozen spinach if you really want to save time.

Frozen Beans and Greens Soup

Makes: 4 servings
Time: 30 minutes

Ingredients

• ¼ cup olive oil
• 1 onion, chopped
• 1 tablespoon chopped garlic
• Salt and pepper
• Red chile flakes (optional)
• 1 15-ounce can tomato purée
• 2 cups frozen lima beans
• 3 cups vegetable stock or water
• 1½ pounds spinach, trimmed of thick stems and chopped, or 1 10-ounce bag frozen spinach
• ½ cup grated parmesan cheese (optional)

Instructions

1. Put the oil in a large pot over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring frequently, until they soften and become translucent, 2 to 3 minutes. Stir in a pinch of chile flakes if you’d like.