YIELD 6 to 8 Servings
WATCH VIDEO: Emeril makes Cabbage and Red Kidney Bean Soup
|3 tablespoons||extra virgin olive oil|
|1 cup||sliced red onions|
|4||cloves chopped garlic|
|3 pounds||shredded mixed greens|
|2 quarts||vegetable stock|
|2 cans||kidney beans, drained and rinsed|
|2 cans||garbanzo beans, drained and rinsed|
|1 15‑ounce||can chopped tomatoes|
|Pinch of cayenne|
|Pinch of ground thyme|
- Heat olive oil in a large soup pot; add sliced onions and garlic and cook until tender, about 3 minutes. Add greens, a handful at a time. Stir until wilted before adding next bunch. Add the stock, kidney beans, garbanzo beans, bay leaf, salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 30 minutes. Taste for seasoning—greens should be tender and slightly spicy; add just enough salt to enhance flavors.
- Serve immediately.
Editor's Note: Look for organic, local produce—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Food For Life Episode of Emeril Green.
WATCH VIDEO: Emeril's Souper Soup recipes.