Beans ‘n’ Greens Soup

BEANS ‘N’ GREENS SOUP
Ingredients

• Cannellini, 1 lb. dried, cooked (check water during cooking to be certain the beans are always just covered)
• Garlic, 3 cloves
• Salt, 2.5 tsp.
• Hot paprika, 1/2 tsp.
• 1/2 cup wine
• Extra virgin olive oil, 2-3 TB
• Broccoli, 2 lb. flowerets
• Greens, 4 cups coarsely chopped
• Onion, 1 cup diced
• Coconut milk, 1 can

Instructions

1. Cook the beans in water to cover — keep checking to be certain the beans remain barely covered throughout. When tender, set aside with their liquid.
2. Add garlic to food processor, and pulse until minced.
3. Add salt, hot paprika and wine to processor.
4. Add beans with their liquid to the processor. Pulse until desired consistency — you can even leave some beans showing. In the picture here, I pulsed until the mixture was uniformly gravelly.
5. Move the bean mixture to a soup pot.
6. Add extra virgin olive oil to a different pot. Saute petite diced onion for a few moments. Add the broccoli flowerets, continuing to saute. Finally add the chopped greens.
7. When the onion, broccoli and greens are tender, move the mixture to the food processor and pulse until uniformly gravelly.
8. Add the veggie mixture to the bean mixture in the soup pot. Check seasoning and adjust.
9. At serving time, garnish with a drizzle of extra virgin olive oil and crushed red pepper flakes.

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