By Martha Rose Shulman
- Total Time
- 2 hours 15 minutes
- Rating
- 4(78)
- Notes
- Read community notes
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
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Ingredients
Yield:4 servings
- 2tablespoons extra virgin olive oil
- 1large red onion, finely chopped
- 2 to 4garlic cloves (to taste), minced
- ½pound white or pink beans (1⅛ cups), soaked in 1 quart water for 4 hours or overnight
- 6cups water
- A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
- Salt to taste
- 1generous bunch beet greens (about ¾ pound), stemmed, washed well in 2 changes of water and coarsely chopped
- Freshly ground pepper
- Freshly grated Parmesan for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
111 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 3 grams protein; 1274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1½ to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
Step
2
Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Ratings
4
out of 5
78
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Cooking Notes
pix
I was in a hurry as I spent some time stemming and braising the beet greens so I used a can of garbanzos and a can of butter beans, all of the seasoning called for plus a cup of farro. It was very good and very fast to put together. Beet greens are my favorite greens. For some strange and inexplicable reason my market has decided to top all beets and discard the greens for mulch. In my view this is a food crime—a nutritional crime, but if I take a box of greens they give them to me for free.
Denise Norden
I didn't make a bouquet garni, I put herbs in separately and removed before adding beet/chard greens. I needed to use use up some other veggies so I diced carrots along with red & yellow peppers added to onion/garlic saute.I added lemon zest & juice towards end of cooking, along with a generous amount of fresh rosemary. Delicious!
Vee
This was a delicious way to use the greens that came along with some beets I picked up to roast. Using what I had on hand meant no thyme for this first attempt but still a tasty, satisfying meal.
Lia
I was looking for a way to use the beet greens from my garden, and this seemed like a great solution. I used chicken broth instead of water and dried herbs instead of the bouquet garni. It was DELICIOUS!
Denise Norden
I didn't make a bouquet garni, I put herbs in separately and removed before adding beet/chard greens. I needed to use use up some other veggies so I diced carrots along with red & yellow peppers added to onion/garlic saute.I added lemon zest & juice towards end of cooking, along with a generous amount of fresh rosemary. Delicious!
KarenB
This was delicious. My only addition was to chop up the stems and add a cup of them to the soup a couple of minutes before the greens. I also used dried thyme and parsley, as I didn’t have fresh. After a day of melding the broth has thickened to a beautiful dark pink.
Anna Hawkins
We started with bacon and also added chicken better-than-bouillon. Terrific way to use up our CSA box's abundant collards.
Barbarajs
This was better than I expected. I had some beet greens I wanted to use which prompted me to make this. I used cranberry beans. My only change was to use chicken broth instead of water. My husband commented on how good it was without me asking for his star rating - which was 5.
BabsD
I used regular onion and used a Parmesan rind stock which imparted a richer flavor. I soaked cannellini beans for 24 hours with multiple water changes and then cooked them in pressure cooker to destroy lectins (can t hurt). Used some of the bean cooking water with the parm rind stock. Using the beet greens for this left me with a lot of stems....I put them out for the deer. Next time I think I will try pickling or fermenting the stems? This was an easy soup plus new use for greens
Elko
Really nice over toast!
pix
I was in a hurry as I spent some time stemming and braising the beet greens so I used a can of garbanzos and a can of butter beans, all of the seasoning called for plus a cup of farro. It was very good and very fast to put together. Beet greens are my favorite greens. For some strange and inexplicable reason my market has decided to top all beets and discard the greens for mulch. In my view this is a food crime—a nutritional crime, but if I take a box of greens they give them to me for free.
Teresa
Excellent!!!
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