Roman White Beans + Wilted Greens

I made this recipe in the height of Coronavirus back in March, but forgot to upload it. Now that it is nearly fall, this Roman "poor man" soup is ideal to use up those cabinet ingredients as well as ignite something healthy and hearty during the cooler months. 

For those who have fall allergies or sinus issues, the slight heat that comes from this dish clears out the sinuses without overheating the palate.  

For the Romans, they were known for many recipes and creative concoctions. Did you know that the Romans were the original creators of flan? That is for another blog post, but know that many recipes that we know today root back to the ancient Roman and Greek era. 

Back in the day, many soups and stews got their flavor from bones, meat broth and meat, but some were flavored solely with herbs. In this vegan dish, the flavor comes directly from the herbs and spices to bring about a savory and robust flavor coupled with a hint of heat. 

Some historians said that the lower class citizens ate mainly vegetarian because of food availability and affordability. Some historians claim that is not true because many got to consume the same meats as the higher class, but just not in the same quantity or availability. 

Regardless, this original recipe is usually made with a meat-based broth, and to add more flavor I used vegetable bouillon cubes. Vegetable broth is a suitable substitute. 

Regardless of the origins, this is an affordable recipe that is packed with nutrients and warmth. 

“Nearly everyone wants as least one outstanding meal a day.” 
― Duncan Hines

Roman White Beans + Wilted Greens
Soaking Time: 4-8 hours
Cooking Time: 30 minutes

Ingredients:
1 pound of dried white beans, soaked for 6 hours
1 large onion, chopped
4 garlic cloves, chopped
4 celery stalks, chopped
2 cups kale
3 cups (5oz package) of mixed greens (had spinach + chard)
1 sprig of fresh rosemary
2 bay leaves
1/2 tsp cayenne pepper (or 1 tsp crushed red pepper)
2-3 vegetable bouillon cubes
6 cups water
2-3 tbsp olive oil

Directons: 
Soak the dried white beans in water for at least 6 hours, or overnight. 

In a pot, saute the garlic and onion in olive for five minutes. Next, add the spices and sauté for an additional five minutes. 

Add the water, beans and bouillon cubes and simmer until the white beans are edible, which may take up for an hour. Once the beans are edible, add the greens and simmer on low heat for an additional 5-7 minutes. 

Remove from the heat and serve warm with fresh bread, if desired! 

**Note: I do not like spicy food, so I usually do not make my meals hot. This has a bit of heat, but if you desire more spice, add additional cayenne pepper or red pepper flakes.**

​Let's Connect! Check out my other soup recipes below! 

Vegan Tuscan Farro Kale Soup

Fresh Herb Chickpea & Collard Green Stew

Vegan Soupe Au Pistou

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