Go Back

RECIPE

Ancient Grain & White Bean Vegetable Soup with Rosemary
6 people
A nourishing, broth-forward soup built on whole vegetables, white beans, and Bluebird's beautiful Ancient Grain Blend. Finished with rosemary and good olive oil, this version adds bacon for depth and richness. Want a vegetarian version? No problem, just omit the bacon and use a little extra olive oil to sauté the vegetables.
Ingredients
  • 3 tablespoons extra-virgin olive oil plus more to finish
  • 1 cup bacon lardons about 5 oz
  • 1½ cups chopped onion
  • 1½ cups carrots small dice
  • 1 cup sliced leek
  • 1½ cups sliced celery
  • 1 small head garlic diced
  • 2 sprigs fresh rosemary, finely chopped or 3 tsp dried- reserving 1 tsp for garnish.
  • Pinch red pepper flakes
  • 8 cups vegetable stock or water
  • 2 cups cooked white beans ( 1 16 oz can) cannellini or navy, drained and rinsed
  • 3/4 cup Bluebird Ancient Grain Blend
  • 3 to 4 cups coarsely chopped seasonal greens kale, chard, or spinach
  • Sea salt and black pepper to taste
  • Good olive oil & rosemary to finish
Instructions
  • Heat a large heavy pot over medium heat. Add olive oil.
  • Add bacon and cook 3–4 minutes until lightly crisp.
  • Add onion, carrots, celery, and leek.
  • Cook gently for about 10 minutes, stirring, until softened and glossy.
  • Add garlic, rosemary, and chili flakes. Cook 2–3 minutes until fragrant. Reserving a tablespoon of rosemary for garnish.
  • Pour in stock and bring to a simmer.
  • Add Ancient Grain Blend and simmer 40 minutes, until tender but toothsome.
  • Stir in white beans and cook 5–10 minutes more.
  • Add greens and cook 5–8 minutes until tender.
  • Adjust seasoning and consistency (add water if needed).
  • Let rest 10-15 minutes before serving. Finish individual bowls with olive oil and fresh rosemary.