White Bean Soup, with Cilantro Broth

Easy, delicious White Bean Soup with Cilantro Broth is perfect to enjoy just about anytime, but especially when you desire something fresh, frugal, and full of vegetables! With already cooked beans on hand, this easy delicious full meal soup comes together quickly!

There is no doubt about it, soup is an all-around, enjoyable, easy-to-produce meal. 

This White Bean Soup with Cilantro Broth also happens to be full of vegetables, while also having plenty of protein, and it is delicious! You have the option of using cooked beans from your own kitchen or canned beans. Either way, with beans in your freezer or in your pantry, dinner is but a simmer away. We love the cilantro broth and how warming this dinner is in cold weather. But ironically it is not too heavy to enjoy in warmer weather also. Making it a wonderful offering to the family meal table. 

Yes, this is frugal, but more importantly it is delicious!

If you enjoy celebrating Meatless Monday or are simply trying to have more frugal meals then this is a good recipe to try. Often we will have a meatless meal, and I find I really enjoy the fresh taste as a change of pace. Don't get me wrong, we are a meat eating family and enjoy having a meat-based main dish on our dinner table regularly, but a meatless offering like this White Bean Soup with Cilantro Broth is always looked forward to. And if you have Swiss Chard in the garden, this is a perfect recipe to enjoy it in!

Presentation is everything with a simple meal, but this couldn't be any easier!

White Bean Soup with Cilantro Broth is presented with a slice of toasted bread right in the soup. Sometimes I will butter and broil the bread slices with cheese! But feel free to substitute cornbread or split and toasted biscuits if you prefer. I do hope you give this delicious soup a try! Often I will cook the beans the day before while making dinner for that evening. Then the next day, with the already cooked beans, I am set to go. This soup is perfect for those days when you have more to do than time to do it...and you will still get a delicious and enjoyable dinner on the table! What's not to like?

Some additional thoughts on this recipe:

When it is just the two of you, divide the broth in half before adding the eggs for poaching. Refrigerate or even freeze for a future meal. 

For those that are really hungry after a long day at work or even play, there is no reason you cannot serve up two poached eggs in their soup bowl. 

Ingredients needed for this recipe:

• white beans
• onion
• garlic
• swiss chard
• stock or broth
• olive oil
• salt
• pepper
• cilantro
• eggs
• whole wheat bread
• Romano cheese

You will also need the following:

• food processor or blender
• cutting board
• kitchen knife
• large stockpot with lid
• small bowl
• spatula or spoon for stirring
• soup ladle

Now you are ready to begin!

White Bean Soup with Cilantro Broth

White Bean Soup, with Cilantro Broth
adapted from: cook with what you have
serves 4-6

UPDATED: 08.19.224

6 c bone broth, homemade vegetable stock, or this vegetable bouillon - divided 
1 medium onion
4-5 cloves garlic, minced
olive oil
1 (large) bunch of swiss chard, stems sliced, leaves cut into 1/2 inch pieces
2 c cooked white beans or 1 can cannellini beans, drained
1-2 bunches cilantro - about 2 c packed cilantro
4 - 6 eggs
4 - 6 slices of bread, crusty, whole wheat
Romano cheese, if desired
Salt and Pepper

Remove the green part of the leeks, rinse well, cut in half and slice thinly. If using the onion, diced in 1/4 inch size. Add 2 T olive oil to a large flat bottom pan, saute the leeks and garlic, until soft, do not brown. Stir frequently.

Wash and remove stems from the chard. Dice into 1-inch squares. Add to pan along with the 5 cups of the broth and drained beans. Bring to a boil, reduce heat, and simmer for 45 minutes.

Puree the cilantro leaves with the remaining 1 c broth. Stir into soup kettle. Again bring to a boil, reduce heat to low. One at a time crack the eggs into a small bowl, and individually slip each egg into the soup, season with salt and pepper, cover and simmer until eggs are set to your liking.

Poaching the eggs in the soup broth. 

Toast the bread, butter, or rub with garlic if desired.

 

To serve, add a slice of toasted bread to the bottom of a soup plate, spoon out an egg and place it on the bread, ladle soup overall. 

Drizzle with olive oil and sprinkle with Romano cheese if desired.

Storage options for White Bean Soup with Cilantro Broth. This soup may be stored in the refrigerator for up to three days. Due to fresh cilantro being a part of the broth, and the poached eggs, I do not recommend freezing this soup. 

UPDATE:  For your convenience, a "copy and paste" version of White Bean Soup with Cilantro Broth has been included below. 

You may also enjoy: 

Broccoli and Cheddar Soup. 

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.

 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  

Printable "copy and paste" version:

White Bean Soup, with Cilantro Broth
adapted from: cook with what you have
serves 4-6

UPDATED: 08.19.2024

6 c bone broth, homemade vegetable stock, or this vegetable bouillon - divided 
1 medium onion
4-5 cloves garlic, minced
olive oil
1 (large) bunch of swiss chard, stems sliced, leaves cut into 1/2 inch pieces
2 c cooked white beans or 1 can cannellini beans, drained
1-2 bunches cilantro - about 2 c packed cilantro
4 - 6 eggs
4 - 6 slices of bread, crusty, whole wheat, etc
Romano cheese, if desired
Salt and Pepper

Remove the green part of the leeks, rinse well, cut in half and slice thinly. If using the onion, diced in 1/4 inch size. Add 2 T olive oil to a large flat bottom pan, saute the leeks and garlic, until soft, do not brown. Stir frequently.

Wash and remove stems from the chard. Dice into 1-inch squares. Add to pan along with the 5 cups of the broth and drained beans. Bring to a boil, reduce heat, and simmer for 45 minutes.

Puree the cilantro leaves with the remaining 1 c broth. Stir into soup kettle. Again bring to a boil, reduce heat to low. One at a time crack the eggs into a small bowl, and individually slip each egg into the soup, season with salt and pepper, cover and simmer until eggs are set to your liking.

Toast the bread, butter, or rub with garlic if desired.

 

To serve, add a slice of toasted bread to the bottom of a soup plate, spoon out an egg and place it on the bread, ladle soup overall. 

Drizzle with olive oil and sprinkle with Romano cheese if desired.

Storage options for White Bean Soup with Cilantro Broth. This soup may be stored in the refrigerator for up to three days. Due to fresh cilantro being a part of the broth, and the poached eggs, I do not recommend freezing this soup. 

~~~~