Gina's Garlic Bean Soup with Wilted Greens

bean soupSo tonight I was craving bean soup.  I didn't have tomato paste on hand for my usual recipe, so I improvised.  I added a little bit of this and a little bit of that and BAM, I couldn't believe that I actually created this delicious dish without the assistance of a cookbook or the internet.  This soup is heart healthy, yummy and easy to make.  I added the nori sheet for an extra boost of minerals, the kale and parsley for it's nourishing and cooling effects, and the Parmigiano Reggiano cheese for it's rich salty flavor.

  • 1/2 cup Olive Oil
  • 1 onion, diced
  • 2 cups soaked navy beans, rinsed and drained (soak for six hours or overnight with 1 tbs lemon or apple cider vinegar)
  • 3 quarts water
  • 1 sheet Nori seaweed
  • 1 tbs Sea Salt
  • 2 cups kale, chopped
  • 1 cup parsley, chopped
  • 2 garlic cloves, crushed (or diced for a milder flavor)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp chili powder
Saute onions in olive oil on medium heat until translucent (about 5 min).  Add drained beans and stir for 10 seconds.  Add water and nori sheet and stir again.  Bring to a boil then lower to a simmer or about 1 1/2 hours until beans are very tender.  In the last 15 minutes of cooking add the rest of the ingredients and simmer for 15 minutes longer to blend the flavor.  Serve with shredded cheese on top.  Enjoy!! Variations:  If you want a richer flavor, you can cook the beans with a pork or beef bone. Make sure the bone has some meat on it.  Also you can sauté the onions in butter instead of oil.  Another variation is to sauté the onions with some bacon.