Greens and Beans Soup

Greens and Beans Soup
  • 8 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 2 cups
    (500 mL)

    chopped leeks

  • 2

    garlic cloves, chopped

  • 1

    fennel bulb, chopped

  • 1 cup
    (250 mL)

    sliced carrots

  • 2 cups
    (500 mL)

    chicken broth

  • Salt and pepper to taste

  • 19 oz
    (540 g)

    white kidney beans, drained

  • 2 cups
    (500 mL)


  • 6 oz
    (171 g)

    Spinach, trimmed and chopped


Heat butter in a pot and cook leeks and garlic 2 minutes.

Add fennel, carrots and chicken broth. Season. Bring to a boil, cover and let simmer until vegetables are soft, about 15 minutes.

Stir in beans and milk. Pour into blender and liquefy. Return to pot and heat through.

Add spinach and continue cooking 3-4 minutes. Adjust seasoning.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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