"When I'm fighting a cold, John makes greens-and-beans soup, a childhood fave that my mom used to make." —Rach

This recipe originally appeared in our Summer 2020 issue. Get the magazine here

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Credit: Photography by Nicole Franzen

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the bacon and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the leeks, onion, carrots, celery, garlic, bay leaf, and herb bundle; season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Add the escarole and kale. Cook, stirring, until the greens wilt, about 2 minutes. Stir in the tomatoes, passata, stock, and beans. Bring to a boil, then reduce the heat to medium and simmer until the flavors meld, 15 to 20 minutes. Discard the herb bundle before serving. 

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