I love soup regardless of the season, but especially so in fall and winter - not only is it nutritious, but there's something so therapeutically warming about enjoying it in the cold weather. The one thing I don't love about soup is how long it can often take to prepare - between loads of chopping and many minutes of simmering, it's not always feasible for a weeknight.

That's why I love this soup - it doesn't require a whole lot of prep, and it's ready in a half hour. I like to use whatever greens I have on hand, but particularly love escarole or baby spinach. For some protein, throw in shredded chicken if you have it, or even some meatballs to make it Italian-wedding style!

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White Bean And Greens Soup

Category

Main Course Soup

Prep Time

15 minutes

Cook Time

20 minutes

Image of White Bean And Greens Soup

Ingredients

  • 1/4 cup olive oil, (divided)
  • 1 onion, (chopped)
  • 1 celery stalk, (chopped)
  • 1 carrot, (peeled and chopped)
  • 2 garlic cloves, (smashed and peeled)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes, (optional)
  • 2 1/2 cups cooked cannellini beans, (with a little of the liquid)
  • 4 cups chicken broth
  • 1 head escarole or 5 cups baby spinach, (chopped)

  • Fennel or honey pollen, (optional garnish)

  • Freshly grated Parmigiano-Reggiano cheese, (optional garnish)

Instructions

  1. Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
  2. Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
gluten free