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Tennessee & Alabama CSA

Italian Soup with White Beans and Greens from The Table

Inspired by the Cavolo Nero Soup in Italian Easy, Recipes from the London River Cafe


1 lb Greens (Kale, Collard, Mustard greens, or a mix)
3 cloves of garlic, minced
2 carrots, chopped
3 pieces of celery, chopped
1 tsp crushed red pepper
1 tsp fennel seeds
14 oz can of white beans (I’ve used both cannellini and great northern in this recipe)
28 oz can whole tomatoes
3 cups broth or stock (I used vegi stock, but chicken broth would also work)
2 Tb olive oil
Salt and Pepper to taste


  1. Heat the olive oil in a dutch oven or other large soup pot over medium high heat. Add the onion, carrot, and celery and saute until soft, about 7 minutes. Add the fennel, crushed red pepper, and garlic and saute for another minute. Then add the entire can of tomatoes, chopping them in the pot as they cook. Simmer for 15 minutes.
  2. While this simmers, bring a large pot of salted water to a boil and prep your greens. Cut out any thick stems and roughly chop or tear into pieces. Remember that the greens will shrink when cooked so leave them a bit larger than bite size, about 2 inches squared. Boil the greens in the water for 5 minutes, then drain and set aside.
  3. Add the beans and the broth to the tomato vegetable mixture and simmer for 15 more minutes. Season the broth to taste with salt and pepper. Add the greens and stir to combine.
  4. Serve hot, preferably with crusty bread to help soak up the broth.

Source: Italian Soup with White Beans and Greens – The Table