Coconut Broth Greens & Beans

Yum! That’s what I have to say about this one. This coconut broth greens & beans is cozy, so satisfying, filling, nutrient dense, and perfect for this changing season. I have a feeling I’ll be making it for dinner a lot this Fall and Winter. It’s also quick and easy to make overall, which makes it even better. I hope you enjoy it as much as Mark and I do.

Note that this is not soup, but rather wilted greens with a small bit of delicious warming coconut broth.

You might also like this Coconut Mushroom Potato Kale Soup.

This Coconut Mushroom Pho is another great one, but I only make it once in awhile since it’s a lot of ingredients and extra chopping. Sometimes it’s worth it though!

Coconut Broth Greens & Beans

Yum! That's what I have to say about this one. This coconut broth greens & beans is cozy, oh so satisfying, filling, nutrient dense, and perfect for this changing season.

Print Recipe Pin Recipe

Servings: 2 – 4

Course: Main Course, Side Dish, Soup

Ingredients Method Notes

Ingredients

  

• 1 small yellow onion diced
• 6 garlic cloves minced
• 1 ” ginger grated or finely chopped
• 1/2 tsp cayenne powder
• 1 bunch rainbow chard cut into 1" ribbons – I prefer to leave these colorful stems on and destem the Dino kale- destem all if you don't prefer stems
• 1 bunch Dino/Tuscan kale destemmed and cut into 1″ ribbons
• 1/2 bunch cilantro roughly chopped
• 1 cup water
• 1 can coconut milk or around 1 1/2 cups
• 1 cup Bonafide Vegetable Broth
• sea salt to taste
• 1 can/box or 2 cups prepared cannellini beans I use one cup per serving

Method

 

1. In a large soup pot over medium-high heat, water sauté 1 small yellow onion and 6 minced garlic cloves for 5 minutes.
2. Add in the finely chopped ginger and cayenne. Stir 1-2 minutes until toasted.
3. Add 1 cup water and a can of coconut milk. Bring to a low simmer.
4. Once at a low simmer, lower heat to medium or even a few notches below. Start adding in the greens a handful at a time until wilted enough to add in more.
5. Continue to stir here and there until all of the greens have been added.
6. Add in 1 cup vegetable broth. Cover and simmer over low-medium heat for 15 minutes. Check and stir twice while covered. Greens should be tender, but not overly cooked.
7. Add 1 cup cannellini beans to each serving bowl, add wilted greens on top, and spoon or pour in some of the broth. Salt to taste if desired. Enjoy.

Notes

Bonafide Veggie Broth 

www.herhealthystyle.com

Easy Healthy Recipes | Clean Beauty | Wellness | Life + Style

Did you make this recipe? Tag me @herhealthystyle on Instagram.  I’d love to see! Xx

PIN FOR LATER:

This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.