White Bean Soup with Greens and Oregano

Oregano seasons both the beans and the soup in this recipe.

By / Photography By | February 15, 2021

Ingredients

SERVINGS: 4-6 Serving(s)
Beans
  • 1 cup dry Cannellini or other white beans, or 1 (12-ounce can) cooked
  • 1 dry serrano pepper
  • 1 teaspoon dry Mexican or Indio oregano
  • 1 bay leaf
  • 1 clove garlic, peeled
Soup
  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 stalk celery, chopped
  • 2 teaspoons Indio or Mexican oregano
  • 1 quart strong chicken or vegetable stock
  • 2 cups torn kale, chard or spinach leaves
  • 1½ cups roasted chopped tomatoes
  • Salt and pepper to taste
  • Lemon juice/vinegar to taste

Preparation

Prepare beans (may be done the day before):

Soak beans overnight in cold water, or cover with water, bring to a boil, turn off heat and let soak for 1 hour. Drain, then combine with garlic, pepper, bay leaf and oregano in a pot with water to cover. Cover and simmer until beans are tender but still intact. Cool in the pot, retaining any liquid.

Prepare soup:

Heat oil in a heavy pot and saute onion, carrots and garlic for 3—4 minutes, stirring occasionally, until tender.

Add tomato paste and cook, stirring, for 2 minutes.

Add celery, oregano, 1 cup cooked beans, the bean cooking liquid and stock. Cover and simmer 20—30 minutes.

Cool slightly, then puree in a blender. Strain through a sieve and return to pot.

Add torn kale leaves, tomatoes and remaining beans. Simmer gently until kale is tender, about 8 minutes.

Add salt and freshly ground pepper to taste; adjust seasonings with another pinch of oregano and maybe a squeeze of lemon juice or vinegar to finish.

And see other recipe.

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Ingredients

SERVINGS: 4-6 Serving(s)
Beans
  • 1 cup dry Cannellini or other white beans, or 1 (12-ounce can) cooked
  • 1 dry serrano pepper
  • 1 teaspoon dry Mexican or Indio oregano
  • 1 bay leaf
  • 1 clove garlic, peeled
Soup
  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 stalk celery, chopped
  • 2 teaspoons Indio or Mexican oregano
  • 1 quart strong chicken or vegetable stock
  • 2 cups torn kale, chard or spinach leaves
  • 1½ cups roasted chopped tomatoes
  • Salt and pepper to taste
  • Lemon juice/vinegar to taste