Beans and Greens, But Make It Soup
Relying on frozen beans makes this one-pot meal a snap
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.
