Simple Bean Soup


Chef & Cooking Instructor, Sophia Worgan showed Tra' Renee how to make a simple, delicious bean soup. Click here for more information about Sophia.

Seasonal leafy green and white bean soup

I love this dish because it’s so simple and delicious! The mustard greens can easily be replaces with whatever green you have in your fridge- the cream can be omitted for broth (add a pat of pasture-raised butter if using broth to take the bowl to the next level of tasty). This recipe is written with the understanding that you have a pot of white beans prepared for the week-


• 2 tbsp. olive oil

• 1 tbsp. minced garlic

• 2 large handful of cleaned and roughly chopped leafy greens (I used mustard greens for the wonderful flavor)

• 2 cups of white beans with the cooking liquid

• 1 cup heavy cream (or regular cream)

• ½ cup broth (whatever kind you have)

• Large pinch of salt (kosher or sea salt)

• Homemade croutons (recipe below)

• Sherry vinegar (or Apple cider, white wine), fresh cracked black pepper and olive oil to finish


  • 1. In a small soup pot on low-medium heat, begin sautéing the minced garlic and olive oil until the garlic becomes fragrant. Once it begins to smell wonderful, add in your large handful of greens to cool the pot. Continue sautéing the greens for a minute or two- it will begin to wilt and look a little sad.
  • 2. At this point add in your beans along with the cooking liquid, cream, broth and salt. Bring the soup to a boil then simmer for about 2 minutes.
  • 3. Serve each bowl with a few croutons, drizzle of delicious and bright vinegar, green olive oil and fresh cracked black pepper. Bon appetite in less than 10 minutes!

Homemade Croutons:

• 4 slices Stale bread

• 3 tbsp. olive oil

• Garlic powder

• Sea salt


  • 1. Preheat your oven to 400 degrees F.
  • 2. Cut your bread into crouton size pieces, and toss into a bowl. Drizzle the olive oil and sprinkle salt and garlic powder over the bread. Toss around to ensure they’re well coated.
  • 3. On a parchment lined baking sheet, spill your croutons out- rearrange them so they’re not on top of one another. Bake for 10-15 minutes until the croutons are golden brown- they will harden as they cool.
  • Basic Bean preparation:
  • • 1 cup of dried bean
  • • 32 oz. of water
  • • 1 tbsp. of sea salt


  • 1. In a large bowl, combine all the above ingredients. Cover the bowl and place the beans in the fridge to soak overnight.
  • 2. The next day (when you’re ready to cook them), strain the beans and pour them into a medium pot with enough fresh water to cover them + 1 inch.
  • 3. At this point, add in any tasty aromatic herbs, spices or garlic. I like to add shallots, garlic, rosemary and thyme to mine- experiment with your favorite flavor!
  • 4. Let the beans come to a boil then reduce the heat and simmer until finished. The amount of time will vary due to the type of bean, age of product and how long it soaked.
  • 5. If you prefer a creamier consistency for beans (best when you’re making hummus), add a tsp of baking soda : 1 quart of cooking water.