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Photo Credit: Elizabeth Newman

White Bean And Greens Soup

by Giada De Laurentiis
★★★★★
★★★★★
(5 reviews)
Prep Time
15 minutes
Cook Time
20 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

White Bean And Greens Soup

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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!

star

White Bean And Greens Soup

Category

Main Course Soup

Prep Time

15 minutes

Cook Time

20 minutes

Calories

251

Author:

Giada De Laurentiis

Image of White Bean And Greens Soup

Ingredients

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.

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
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gluten free

8 reviews & comments

  • Author's avatar image
    Kezia - Jan 18
    ★★★★★
    ★★★★★

    So good! I added a little extra carrot and celery and used kale. Delicious!

  • Author's avatar image
    Lisa - Oct 04

    Was going to make but 2014 mg sodium? Where is this coming from?

  • Author's avatar image
    The Giadzy Kitchen - Oct 02

    @Julie you can use either type of bean! For a recipe for cooked beans, check out this link https://giadzy.com/blogs/tips/how-to-cook-italian-beans-thatll-change-your-life?pos=1&psq=how+to+cook+beans&ss=e&v=1.0

  • Author's avatar image
    Julie - Oct 02

    Quick question: are you making your beans from dry or using canned beans? If from dry, does anyone have a recipe for that? TIA!!

  • Author's avatar image
    Jordan Montanino - Jun 09

    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.

  • Author's avatar image
    Teresa Cathcart - Jun 09

    I love that the flavor is coming from the vegetables instead of a bunch of seasonings. Really a natural soup.

  • Author's avatar image
    Debra Tierney - Jun 09

    Simple to pull together, ingredients that I usually have on hand. Absolutely comforting

  • Author's avatar image
    Kay Soltysiak - Jun 09

    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.

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