One of the best things about Fall is the return of greens! We love using them to add depth and nutrition to soups, like the greens in this White Bean, Greens & Roasted Shiitake Soup. Whether you use collards, mustard greens, turnip greens, bok choy, or tat soi, greens are a sure win in the nutrition and taste department.
Pick through beans. Cover beans with cold water by a few inches and soak for 8 to 10 hours or overnight. Drain beans.
Heat 2 tablespoons oil in a large soup pot over medium-high heat. Add shallots and sweat until softened. Add beans and fresh cold water to cover; bring to a boil. Skim off any foam (impurities) that rise to the surface of the water. Reduce heat to a simmer and add herbs, salt, and black pepper. Cook until beans are tender.
Heat remaining 2 tablespoons oil in another large soup pot. Add carrots, celery, and onion; sweat until vegetables are aromatic and just caramelizing. Add garlic, mushroom, and enough water to cover; bring to a boil, then reduce heat and simmer for 5 to 10 minutes. Add fresh greens and beans, and simmer another 5 minutes until greens are just wilted. Adjust seasoning and serve.
Recipe compliments of Chef Corbin Evans, CCFM board president
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.