This Versatile Soup Has 20,000+ Reviews | Melissa Clark | NYT Cooking
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Melissa shows us how to make her extremely popular (20,000 ratings and counting!) white bean soup. Bright with lemon and herbs and packed with hearty greens, this highly adaptable dish can be either light and brothy or thick and stewlike, depending on your preference. It’s comfort in a bowl.
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43 Comments
Thanks for honest reporting !
The fact that no one chose collard greens made me sad 🥲
I will make it with tempeh and veg broth, for good soup and no dead birds
Love how you give multiple variations at each step
One of the best soups ever! It's very flexible. I've done it with chickpeas or lentils, no turkey, tofu, spinach instead of kale, sweet potatoes instead of carrots, etc and it's always lovely. The lemon & herbs are essential (& salt, of course). ❤❤❤
This is the BEST soup!!!
In a soup like that I wouldn't even remove the kale stems.
Love the idea of broccoli rabe in soup! I want to make this with lentils in place of the turkey.
I save kale stems and chop them up fine then add them usually to the onion/carrot mixture. They take about as long as onions to cook (a while!) So they just go into the pot early. They can be a bit bitter though in the soup. Or I just saute them separately as a vegetable.
I love recipes like this that are more templates than precise instructions (Sam Sifton did these regularly in the Times, though I haven't seen one for a while). Here, take aromatics, cook until tender but not brown, add animal protein of choice, etc., etc. I think this is going to be my work lunches next week, with some good sourdough.
👩🏼🍳 great demonstration, thank you 👏🏻
The recipe is not below 😡 it should be in description
Էդ լափդ չես վեկալւմ սիքտիր չես ըլնւմ էկռանիցս
My CSA recently included collard greens that were absolutely amazing. I wish I knew the specific variety, but whoa, truly delicious collard greens!!
Kale stems would be great in the pressure cooker version of this
I use kale stems as the most despicable vehicle for hummus and dips. I feel like I'm channeling my inner rabbit.
It won’t be long before NYTC start to glamorize hot pot and I have mixed feelings.
I made this tonight! It was great and I sent it to my mom! Thanks!
She strikes again. Always clicking when I see a Melissa Clark recipe.
My favorite drinking game is to do a shot every time Melissa adds salt to a recipe.
Honestly, if you just boil the kale stems for a really long time (like 20 minutes), they taste just like artichoke. Delicious with butter.
Way too late to add your greens. They should not be crunchy, should be soft and silky. This is the the misinfo that Americans who don't really use leafy greens tell each other – that it has to be green after cooking. It's not a salad, it's soup, try cooking it longer. You will be amazed
Kale stems are great, delicious & juicy. Just chop them in small pieces, don't waste them. 💚🥬
I add chopped up stems earlier than the leaves to cook adequately . Then I add the leaves when you'd normally add the leaves and in this way, I use the whole vegetable in the dish. They cook about the same amount of time as aromatics. When Kale or Collards are young, the stems are much sweeter. Kale is the sweetest when it experiences a light frost before harvesting.
I feed greens stalks (all veg scraps, in fact) to my dogs—fiber, so many vitamins, no waste!
I'm done with effing beans and chickpeas!
I pickle collard or kale stems via lacto fermentation but a quick pickle would work too. They keep their crunch for a long time.
No need to take the Lord's name carelessly and disrespectfully in vain.
Melissa is God
Use those kale stems in a frittata! Or pickle them and add them to a salsa verde.
Can’t find the recipe to print
Love this soup
What about grating some lemon zest into the soup?
I made a version of this after watching. I had to use a couple substitutions, cabbage from my garden and chicken/kale sausage. I put the juice of 2 whole lemons and I still couldn't taste the lemon, but it tasted great anyway.
Add some coriander powder and some fresh black pepper; and it turns into rasam. Eat with hot rice
– 1 large onion, diced
– 1 large carrot, diced
– 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
– 1 tablespoon tomato paste
– ¾ teaspoon ground cumin, plus more to taste
– ⅛ teaspoon red-pepper flakes, plus more to taste
– ½ pound ground turkey
– 3 garlic cloves, minced
– 1 tablespoon finely grated fresh ginger
– 1 teaspoon kosher salt, plus more to taste
– 1 quart chicken stock
– 2 (15-ounce) cans white beans, drained and rinsed
– 1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
– Fresh lemon juice, to taste
🥣✨
I love soup 🍲 ideas 💡
I used kale and spinach. Made today and it is now my favorite recipe! Thank you!
Couldn't you use those stems in stock? You can still compost them afterwards. I freeze all of my vegetable scraps, herb stems, poultry carcasses, etc. until I have enough to make a stock. Even without a set recipe, it always comes out better than store-bought stock.
Did you use homemade stock? Where can I find the 20K reviews?
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This woman loves her salt😅.
Where is the actual recipe?