Bean Soup Recipe – Healthy Mediterranean Black and White Beans, Sweet Potatoes, and Greens

canned white beans

🥗Healthier: dried beans

💰Cheaper: canned chickpeas

Dried beans are more economical and can be cooked to preference.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Prepare all ingredients first, keeping them chunky for a rustic look.

Chop 1 large pink onion and set aside.

Chop 1 red pepper into large pieces and set aside.

Chop 2 stalks of celery, including leaves, into large pieces and set aside.

Chop 3 small potatoes and 1 medium sweet potato into 1 cm cubes and set aside.

Chop chard into rough pieces and set aside.

Crush 1 clove of garlic, leaving the skin on, and set aside.

Heat a cast iron saucepan and add a generous tablespoon of olive oil.

Add chopped onion, red pepper, celery, and chopped potatoes to the saucepan.

Season with 1.5 teaspoons of salt and black pepper, then mix well.

Cook for a couple of minutes until the ingredients infuse together.

Add the crushed garlic and mix it in after a couple of minutes.

Add 1 tablespoon of tomato puree and mix it in.

Add 1 frozen chili to the saucepan.

Add the canned black beans and canolini beans, including the water from the cans.

Add 1 teaspoon of curry powder to the mixture.

Add 1 can of chopped tomatoes and mix well.

Add the chopped chard and mix it in, then cover the saucepan with a lid.

Wait for the mixture to reach a boil, allowing the chard to reduce in volume.

Add hot water to the saucepan until it covers the chard, if necessary.

Simmer for about 25 minutes on medium heat until everything is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary