White Bean And Greens Soup
White Bean And Greens Soup
Category
Main Course Soup
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
251
Author:
Giada De Laurentiis
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
- 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.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 251
Amount/Serving
% Daily Value
- Carbs
- 26 grams
- Protein
- 9 grams
- Fat
- 14 grams
- Saturated Fat
- 2 grams
- Sodium
- 2014 milligrams
- Fiber
- 10 grams
- Sugar
- 2 grams
- Unsaturated Fat
- 12 grams
4 reviews & comments
Absolutely LOVE this recipe and make it often! When I’m not making it on a “healthy” night, or if I need a one-pot meal, I’ve added some hot Italian sausage before sautéing the vegetables…equally as delicious, just different.
I love that the flavor is coming from the vegetables instead of a bunch of seasonings. Really a natural soup.
Simple to pull together, ingredients that I usually have on hand. Absolutely comforting
A simple, quick to come together soup with pantry ingredients. I added 1/2 a bulb of chopped fennel and a teaspoon of Italian seasoning. Super yummy and straight forward.