"Similar to my Siena-Style Ribollita but a lot quicker to make, this hits all the H's: hearty, healthy, and homey. I like to make it when I've cooked up a batch of dried beans because the cooking liquid adds body and richness."
- Giada De Laurentiis
I wouldn't exactly call this SeaWorld, but we're still having a good time. This soup, made with these gorgeous orca beans, has the superfoods you need to power through. With some freshly grated cheese on top, we couldn't have picked a better soup recipe for the week.
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Super-Italian
This Calypso Beans and Greens Soup recipe comes from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.
Giada recommends dried cannellini beans if you're looking for an Italian bean for this dish. I can't get over how gorgeous these black calypso beans are, and we had to try them asap. Feel free to get creative!
Beans are one of Giada's superfoods, along with the olive oil, escarole, red pepper flakes, and garlic found in this recipe. While delicious, you'll want this to be a regular in your rotation because of its nutritional offerings.
A diet rich in micronutrients - the vitamins and minerals your body needs to stay strong and function properly - as well as antioxidants that tame inflammation, protein to help your body repair cells and make new ones, and fiber to keep your gut happy and remove waste, can make a world of difference in how you look and feel.
You can add these key nutrients to your diet in the form of supplements but science is fairly united on the fact that getting as many nutrients as you can from the food you eat is the body's first and best line of defense.
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How to Make Calypso Beans and Greens
Ingredients
- oil - extra-virgin olive oil is Giada's desert island ingredient so you know I put my money on her olive oil being some of the best you can buy
- onion
- celery
- carrot
- garlic
- salt - kosher salt is recommended for this orca beans and green soup
- pepper - this recipe calls for red pepper flakes. I used Calabrian chili paste
- beans - black calypso or orca beans
- bean broth - save some of the bean broth when you cook those beans. You won't regret it.
- broth - low-sodium chicken broth is recommended
- escarole - or spinach
- cheese - pecorino romano cheese
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Equipment
- Prep Bowls
- Jar with Lid
- Butcher Block
- Child-Friendly Knife
- Utility Knife
- Vegetable Peeler
- Kitchen Scale
- Strainer
- Ladle
- Measuring Spoons
- Measuring Cup
- Wooden Spoon
- Box Grater
- Copper Saucier
- Dutch Oven
- Learning Tower (as needed)
Soak the Beans (Optional)
Did you know that soaking your beans cuts down on cook time? If you're looking for minimal stove time so you have one less thing to watch, learn how to soak your beans.
Cook the Orca Beans
Wash your hands with soap and water. Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer.
Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long.
Prep the Onion, Celery, Carrot, & Garlic
While the beans are cooking, use a knife and butcher block to chop the onion, celery, carrot, and spinach. Peel the carrot before you chop it. Smash and peel the garlic cloves.
Drain the Beans
Remove the bay leaf from the pan. Place a strainer over a bowl and use a ladle to transfer the beans to the strainer. Save some of the liquid for the soup.
Does this not have a Free Willy-type feel to it? Except they're albino orcas.
Cook the Vegetables
Add the oil to the Dutch oven and heat over medium-high heat. Add the onion, celery, carrot, and garlic. Season them with salt. Cook until they start to soften, about 4 minutes.
Add the Red Pepper Flakes and Orca Beans
Add the red pepper flakes, black calypso beans, and bean broth to the Dutch oven. Stir everything to combine.
Add the Broth to the Bean Mixture
Pour the chicken broth into the Dutch oven. Bring to a simmer. Turn the heat down to medium. Allow the soup to simmer gently for 5 minutes.
Stir in the Escarole or Spinach
Stir in the escarole or spinach and cook until it's tender, about 5 minutes for escarole and 2 minutes for baby spinach. Turn off the stove when finished.
Top with Oil and Freshly-Grated Cheese
To serve, use a ladle to transfer some soup to a clean bowl. Drizzle with oil. Grate some pecorino over top with a box grater and enjoy!
free recipe!
Calypso Beans & Greens
A gorgeous bean and some superfoods to help you power through.
Free Calypso Beans & Greens Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
Montessori Continent Boxes
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Calypso Beans and Greens Soup
Equipment
- Jar with Lid
- Vegetable Peeler
- Box Grater
- Learning Tower as needed
Ingredients
- 2 tablespoon Giadzy olive oil
- 1 onion chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 2 cloves garlic smashed and peeled
- 1 ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 cups black calypso beans or 3 cups cooked
- 1 bay leaf
- bean broth
- 4 cups low-sodium chicken broth
- 1 head escarole or 1 (5-oz) pkg baby spinach, chopped
- pecorino cheese freshly-grated
Instructions
- Soak the Beans (Optional): Soaking your beans cuts down on cook time. If you're looking for minimal stove time so you have one less thing to watch, learn how to soak your beans.
- Cook the Orca Beans: Wash your hands with soap and water. Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer. Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long.
- Prep the Onion, Celery, Carrot, & Garlic: While the beans are cooking, use a knife and butcher block to chop the onion, celery, carrot, and spinach. Peel the carrot before you chop it. Smash and peel the garlic cloves.
- Drain the Beans: Remove the bay leaf from the pan. Place a strainer over a bowl and use a ladle to transfer the beans to the strainer. Save some of the liquid for the soup.
- Cook the Vegetables: Add the oil to the Dutch oven and heat over medium-high heat. Add the onion, celery, carrot, and garlic. Season them with salt. Cook until they start to soften, about 4 minutes.
- Add the Red Pepper Flakes and Orca Beans: Add the red pepper flakes, black calypso beans, and bean broth to the Dutch oven. Stir everything to combine.
- Add the Broth to the Bean Mixture: Pour the chicken broth into the Dutch oven. Bring to a simmer. Turn the heat down to medium. Allow the soup to simmer gently for 5 minutes.
- Stir in the Escarole or Spinach: Stir in the escarole or spinach and cook until it's tender, about 5 minutes for escarole and 2 minutes for baby spinach. Turn off the stove when finished.
- Top with Oil and Freshly-Grated Cheese: To serve, transfer some soup to a clean bowl using a ladle. Drizzle with oil. Grate some pecorino over top and enjoy!
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/calypso-beans
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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