navy beans soup
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Navy beans, kale and mirepoix soup.

Mirepoix stands for minced celery, onion and carrots.I used
15 mins
15 mins
30 mins


  • 1 <g class="gr_ gr_67 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="67" data-gr-id="67">finlye</g> chopped leek white and light green part
  • 2 celery stalks <g class="gr_ gr_68 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="68" data-gr-id="68">finly</g> chopped
  • 2 carrots finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 11/2 cups of cooked navy beans or 1 can
  • 4 cups water or vegetable broth
  • 2 <g class="gr_ gr_69 gr-alert gr_spell ContextualSpelling" id="69" data-gr-id="69">handfulls</g> of kale or spinach leaves
  • freshly ground black pepper
  • to serve
  • 1 baguette or whole wheat rustic bread torn into small pieces <g class="gr_ gr_65 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="65" data-gr-id="65">pices</g>
  • olive oil


  • In a saucepan add the olive oil and place over <g class="gr_ gr_66 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="66" data-gr-id="66">medium high</g> heat, add the vegetables and salt. Sweat them for a couple of minutes, do not let them brown. The idea is that vegetables release their flavor. Leave for 5-7 minutes or until the leek and celery are semi-transparent.
  • Add water or vegetable broth, white beans and leave covered for about 10 minutes. At the end add the kale leaves and pepper.
  • When the kale leaves are tender and soup simmers, try for seasoning, adjust if necesary.
  • Serve in bowls, top with pieces of bread and <g class="gr_ gr_64 gr-alert gr_spell ContextualSpelling" id="64" data-gr-id="64">bathes</g> finish with a drizzle of olive oil.


Si no consigues poro ponle cebolla.
Compra el mejor pan que consigas, que no tenga ingredientes de más, y si lo compras integral mucho mejor.