Calypso Beans and Greens Soup
This soup, made with gorgeous calypso beans, has the superfoods you need to power through your week. Top it off with some freshly grated pecorino cheese.
Equipment
- Jar with Lid
- 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
Calories: 201kcalCarbohydrates: 23gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 985mgPotassium: 846mgFiber: 8gSugar: 3gVitamin A: 5060IUVitamin C: 11mgCalcium: 108mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
