White Bean Soup, with Cilantro Broth

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is an all-around, anytime, easy to produce meal. Full of vegetables, plenty of protein and delicious! You have the option of using cooked beans from your own kitchen or canned beans. Either way, with beans in your freezer on in your pantry, dinner is a simmer away.

White beans and a cilantro broth, makes for a delicious soup.
White Bean Soup with Cilantro Broth
White Bean Soup, with Cilantro Broth
adapted from: cook with what you have
serves 4-6

6 c vegetable bouillon  - divided - you may use homemade stock or try the homemade bouillon.
2-3 leeks or 1 medium onion
4-5 cloves garlic, minced
olive oil
1 (large) bunch of swiss chard
2 c cooked white beans or 1 can cannellini beans, drained
1 bunch cilantro - 2 c packed cilantro
4 - 6 eggs
4 - 6 slices of crusty bread
Romano cheese, if desired
Salt and Pepper

Remove the green part of the leeks, rinse well, cut in half and slice thinly. If using the onion, diced in 1/4 inch size. Add 2 T olive oil to a large flat bottom pan, saute the leeks and garlic, until soft, do not brown. Stir frequently.

Wash and remove stems from the chard. Dice into 1-inch squares. Add to pan along with the 5 cups of the broth and drained beans. Bring to a boil, reduce heat and simmer 45 minutes.

Puree the cilantro leaves with the remaining 1 c broth. Stir into soup kettle. Again bring to a boil, reduce heat to low, carefully drop eggs into soup, season with salt and pepper, cover and simmer until eggs are set.

Poaching eggs in the soup broth. 
Toast the bread, butter or rub with garlic if desired. To serve, add a slice of toasted bread to the bottom of a soup plate, spoon out an egg and place it on the bread, ladle soup overall. Drizzle with olive oil and sprinkle with Romano cheese if desired.


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  1. oh my goodness this sounds amazing, I have never saw this before, have a wonderful week!!Thanks for sharing this,

  2. As a huge fan of cilantro, this sounds fantastic!!! And you know I need to use my Rancho Gordo beans!

  3. I'll have to try this because I love cilantro and I've got cannellini beans growing in the garden as we speak!

  4. i have never heard of cilantro broth. that sounds amazing!

  5. This looks like a really good recipe. I love soups all year round. I just found some cilantro cubes, you know like chicken and beef broth cubes? Wonder if they would work?

  6. This looks so delicious, Melynda--I love bean soups! It's one of the things I look forward to in the autumn.


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