May greens and white bean soup

A light spring soup featuring essential seasonal flavors

Serves 4 – 6

Items with an * are available here at the bakery!

2 quarts of real chicken stock*
2 cups cooked cannellini or other white bean. ( 2 10z or 1 15oz canned beans work fine as well)
2 bags of Steppingstone Commons braising greens* or wild nettles if you’re lucky enough to have a patch near you!
2 medium yellow onions, diced* (supplement with wild ramps if you have)
2 – 3 carrots diced*
Olive oil for cooking and drizzling over toast*
a few sprigs of thyme or fresh rosemary
Salt and pepper to taste
A loaf of your favorite variety of bread* (I rarely stray from the full, robust flavor of one of our whole grain loaves, but really any bread is nice with this soup, some toasted up slices of Focaccia for instance would also be delicious)

Set the chicken stock on the stove in a 6 quart pot to simmer.
Peel and dice onions and carrots, chop your greens into nice bite size pieces. (they’re all very tender this time of year, a bite size piece is bigger than you think!)
Sauté onions in olive oil or butter in a separate pan until translucent
Add carrots and season with salt and pepper, cooking for an additional 5 minutes.
Add sautéed carrots and onions to simmering stock, then beans, greens and herbs.
Season to taste. Quick simple and satisfying.
Serve this soup with hunks of fresh bread, or if lacking a fresh loaf, toast up some thick slices and drizzle with quality olive oil and some flakey salt.

ENJOY!