Print

White Bean & Greens Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, nourishing soup featuring creamy white beans and vibrant leafy greens in a fragrant broth, perfect for cool weather or light dinners.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 2 carrots, diced (optional)
  • 2 cans (15 oz) white beans, drained and rinsed — cannellini or great northern
  • 4–6 cups low-sodium vegetable broth or water with bouillon
  • 4 cups chopped sturdy greens (kale, collards, or Swiss chard)
  • 1 tsp dried thyme or 1 tbsp chopped fresh herbs
  • Salt and pepper to taste
  • Lemon wedges and extra olive oil for finishing

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and a pinch of salt. Cook for 5–7 minutes until soft.
  2. Add garlic and carrots; cook for 1–2 minutes until fragrant.
  3. Add the drained beans and thyme. Stir to coat.
  4. Pour in the broth and bring to a simmer. Cook for 10–15 minutes so flavors meld.
  5. Add chopped greens and simmer for 3–5 minutes until wilted but still bright.
  6. Taste and season with salt, pepper, and a squeeze of lemon. Serve with a drizzle of olive oil.

Notes

For a creamier finish, mash about a cup of the beans against the pot wall before adding the greens. Cool to room temperature, then refrigerate in airtight containers for up to 4 days or freeze portions for up to 3 months.

If you’d like a deeper red color and a tangy twist, you can add 1 can of diced tomatoes along with the white beans. It’s optional but delicious!

Nutrition

Find it online: https://recipesunfolded.com/white-bean-greens-soup/

×