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American Family Children's Hospital

Harvest of the Month: Hearty Green Soup with Beans




  • 1 cup dry white beans
  • 5 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Pinch of sugar
  • 1 Tbspn extra virgin olive oil
  • 4 cups low sodium chicken broth
  • 8 cups water
  • 3 cups spinach
  • 1/2 cup kale
  • Parmesan cheese


  1. Add beans through water to a slow cooker. Stir.
  2. Cook on high 4-6 hours.
  3. After the soup has cooked, add spinach and kale. Cook on low for a 1/2 hour.
  4. Spoon into bowls and top with parmesan to serve.


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