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, includes plenty of protein, and 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 a simmer away.
If you enjoy celebrating Meatless Monday or are simply trying to have more meatless meals 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 enjoy having a meat-based main dish on our dinner table, but a meatless offering like this White Bean Soup with Cilantro Broth is always looked forward to.
White Bean Soup with Cilantro Broth is presented with a slice of toasted bread right in the soup, but you could substitute cornbread if you prefer. I hope you give this hearty soup a try! Often I will cook the beans the day before while making dinner. 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...
Ingredients needed for this recipe:
- white beans
- onion
- garlic
- swiss chard
- stock or broth
- olive oil
- salt
- pepper
- cilantro
- eggs
- 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!
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| White Bean Soup with Cilantro Broth |
White Bean Soup, with Cilantro Broth
adapted from: cook with what you have
serves 4-6
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.
adapted from: cook with what you have
serves 4-6
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.
 |
| 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.
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Printable "copy and paste" version:
White Bean Soup, with Cilantro Broth
adapted from: cook with what you have
serves 4-6
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.
adapted from: cook with what you have
serves 4-6
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.
~~~~
YUM, looks good. I can just smell it cooking! Thanks so much for linking up with me at #AThemedLinkup 40 for Soup Recipes, open until January 27. Shared on social media.
ReplyDeleteThanks!
DeleteYum! I love cilantro! A whole pan of soup full of it sounds great. I think I would halve the recipe for just two people, or maybe prepare the whole soup and cook half with the eggs for one meal and save half for another meal.
ReplyDeleteYou will love the cilantro broth! I love the idea of using half of the soup at a time, great for small families! Thanks for stopping by.
DeletePinned! I need to make this! Thanks for sharing at the What's for Dinner party! Have a wonderful week!
ReplyDeleteThanks, and thanks for hosting Helen! I appreciate being able to share at What's For Dinner Sunday!
DeleteLeeks aren't listed in your ingredients list. How much do we add?
ReplyDeleteHello, leeks are not in this soup. The Vegetable Bouillon does contain leeks, but that is a separate recipe, with the amounts for that recipe listed. Thank you.
DeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
ReplyDeleteYou are welcome Marilyn. Thanks for hosting at Over the Moon!
DeleteThe cilantro broth sounds especially tasty. Thanks for sharing with Souper Sundays at Kahakai Kitchen this week.
ReplyDeleteDeb, you are right, the cilantro broth is delicious!
Delete