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, 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!

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.

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. 

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

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.

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.

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. 

~~~~