Greens and Beans With Toasted Crumbs Recipe (2024)

Followed the recipe exactly, except instead of breadcrumbs on top, I decided to place a nice crusty piece of toast on the bottom of the bowl and ladled the broth, greens, and beans on top. Incredibly satisfying, especially for how light and delicate this dish is.

I would cook this ahead but reheat gently so as not to overcook the greens. I am going to adapt this today to use leftover collards and quinoa instead of chard and bread.

Surprisingly good dish. I was a little worried there wouldn’t be enough flavor so used vegetable broth instead of water and added a bit of grated Parmesan to the toasted bread crumbs. Not sure it needs the extra kick, but this dish is definitely a keeper.

My family likes this dish a lot. I’ve made it a couple of times. Followed the recipe as directed except adding miso paste to the broth for a boost in flavor. At the table we also like to grate some parmesan into our bowls. I think this dish is better the second day

Okay - made as written plus added lemon zest and an anchovy in the first step. I wasn't crazy about this recipe UNTIL I LET IT COOL DOWN - I don't know why, but it was so much more flavorful when it reached room temp. Also, rub some garlic and butter on the bread. 3.5/5 stars.

I also added a lemon peel to the oil and threw in a splash of white wine before the water. I gussied up the breadcrumbs by toasting in olive oil with salt, garlic powder and dried rosemary. Would also be excellent with white beans instead of edamame and a hunk of Parmesan thrown in the broth. This is a great base recipe that can go in many different directions.

This is definitely going to be a repeat at our house. I subbed big chunks of zucchini and kale for the chard. Next time I’ll add a grain like farro or quinoa. Delicious!

Substitute Fennel for celery

Most stews are even better when cooked ahead . Can you do that with this dish?

we loved this and it was even better the next day - as many recipes can be. Didn't use the thyme as I didn't have it on hand and I used edamame. I think it's best to make fresh breadcrumbs - and make them kind of bigger - sort of like small croutons. That way they really crisp up. I agree with one commenter that using veggie stock would be better than water - just adds to the depth of flavor - this is a keeper!

Try Lima beans, add parm rinds

I made fresh bread crumbs and also used the edamane. It was refreshing. I put all of the leftovers in individual glass containers for later meals on the go.

but garlic is an onion relative - they are both alliums. (i have a friend with an allium allergy.) that said, while i wouldn't call garlic a scallion substitute, if for some reason you can eat garlic you could probably just leave the scallions out and it would still be good.

As per suggestions, I added lemon zest, subbed fennel for celery, subbed veggie stock for water, and added parmesan to the bread crumbs. Quite a bit of prep but very tasty.

Loved it! Didn’t have scallions so subbed in shallots. Used a veggie broth instead of just water as some commenters suggested. Also added in peas. DELICIOUS! Was a lot more filling than I expected in a good way. Makes a great main!

I used all frozen veggies and blitzed the garlic, scallions and celery in the cuisinart so it was more like a paste. I also added a can of white beans, the bean juice and a cup of bone broth. I’m excited about how delicious this recipe is and, while it is perfect for a blast of greens in the winter, I think it will be even better as a spring soup. New favorite!

I made this in the dead of winter. My bag of fresh green beans got fuzzy so I substituted them with frozen whole green beans from Costco microwaved with a little water for 4 minutes, rinsed with cold water then cut into one inch pieces. I used frozen edamame also rinsed in cold water. I toasted slices of sourdough, placed one in the bottom of the bowl and broke the

Cooked for a friend recovering from the flu. Her husband happily reported she ate the whole bowl. I made a few changes: cooked it with a slice of bread on top and fresh parmesan shaved over it (soupe a l'oignon style) and omitted the green beans. Because she might have trouble eating the bread, I served it with a soup spoon and a pair of bandage-cutting scissors (had never been used for their intended purpose) to make it easy for her to cut the bread. She loved it, and asked for more!

I LOVE this soup! Most veggie soups have a tomato base, which I’m not crazy about. This reminds me of pistou without the basil (though I’ll bet it would be delicious with basil too). It’s become a staple, both in the summer with fresh string beans, zucchini and Fava beans, as well as during colder weather with edemame, and always with chard. I’ve taken a few others’ advice to great effect: veggie broth instead of water; a bit of wine, reduced; toasted bread slice instead of crumbs.

Oh my god. This may be my favorite soup of all time! Amazing, as written.

Squeeze of lemon, some parm, threw in some white beans, really good.

As prepared this is WAY too salty. Half the salt - consider even using less than that. Same for the sugar. Almost inedibly salty with the recommended amount of salt

Use 2 cans of cannellini beans instead os limas,vegetable stock instead of water and homemade crumbs. Oh, and a splash of white wine.

Lovely summer supper. I added a little sumac - probably a squeeze of lemon or a little minced preserved lemon would be nice, too. Instead of bread crumbs I sprinkled roasted salted pepitas on top for a little crunch. Served with a baguette on the side to soak up the broth.

There's no need for sugar. In fact, it will taste fresher and more balanced without it. Leave sugar to desert...

This was wonderful! I hate all of the alternative recipes but I used cannelloni beans instead of limas and veggie broth instead of water. I made chunky buttered bread crumbs.

Made it as described and it is very nourishing

Mmm… earthy and delicious. I followed recipe, though I let scallions, chard stems, etc. simmer in oil for 30 min, on v low flame. Added a tsp of veg bullion to water. Used cannellini beans and cut to 1 cup. Skipped bread crumbs, but soaked up tasty broth with a chunk of warm baguette. I’ve missed cassoulet since changing my diet.

As per suggestions, I added lemon zest, subbed fennel for celery, subbed veggie stock for water, and added parmesan to the bread crumbs. Quite a bit of prep but very tasty.