Beans & Greens

My grandmother always used to make greens and beans when I was growing up; it was definitely one of my favorite comfort foods that kept me warm during those snowy Syracuse winters.  I am happy to say that while the DC Metro-Area has not received snow yet, yesterday was rainy and cool for most of the late afternoon/evening.  I decided to make beans and greens for dinner.  I added some Acini di Pepe pasta, but any small, soup pasta would work well (Ditalini or Pastina).  This soup is simple and delicious; it’s definitely not as good as my grandmother’s was, but it was warm and perfect on a dreary day.


  • 1/4 cup extra virgin olive oil
  • 8 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 medium head escarole, roughly chopped
  • 1 medium head savoy cabbage, roughly chopped
  • 5 1/2 cups stock (chicken or vegetable)
  • 2 14 oz. cans Cannellini beans, washed and drained
  • salt & pepper to taste
  • 2 Bay leafs
  • Acini di Pepe or other small pasta soup (Ditalini, Pastina, etc.)
  • Parmesan cheese to sprinkle


  1. In a medium saute pan over medium heat, saute olive oil.  Add garlic and red pepper flakes when oil is hot and saute for 2-3 minutes or until garlic begins to brown.
  2. Add escarole and cabbage to garlic mix and saute for 5 minutes until greens have wilted down a bit.
  3. Pour greens mix into a slow cooker and add chicken stock, Cannellini beans, salt, pepper, and bay leafs. Cook on high for 2-3 hours (If you don’t have a slow cooker, you can cook in a large stock pot over medium heat for 1 hour).
  4. Boil water and prepare Acini di Pepe according to directions.
  5. Remove bay leafs from soup and season with salt and fresh ground pepper.
  6. Scoop pasta into the bottom of a soup bowl and ladle greens on top.
  7. Season with Parmesan cheese.

Note: Do not add pasta to the soup while it’s cooking; it will become too soggy. Prepare separately. If there are leftovers, keep both in separate containers. The pasta will stick together in the refrigerator, but once you re-heat the soup and add the pasta, the heat will separate the pasta.


Filed under Main Course, Soup & Salad

6 responses to “Beans & Greens

  1. I love how simple this recipe is! I made something sort of similar last night in my crockpot with greens (chard) and beans (8 kinds!) and it was the perfect meal for the weather we’ve been having!

  2. Sounds like the perfect thing to warm you up on a chilly day! Thanks for sharing!

  3. yup, definitely on the menu for this weekend!
    It looks MARVELOUS!
    love and miss you much
    aunt karen

    • Thanks Aunt Karen! I was telling my mom that it didn’t come out like Baba’s used to, but she said you have Baba’s recipe, so she gave it to me. I’m so glad that you got that recipe from Baba! I will definitely have to try that recipe for next time!

  4. love those comfort foods for this cool fall weather! This is perfect soup weather 🙂

  5. Pingback: Herb & Gruyère Biscuits | Happy When Not Hungry

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