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Photo Credit: Elizabeth Newman

White Bean And Greens Soup

by Giada

★★★★★

(4 reviews)

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

White Bean And Greens Soup

Name: White Bean And Greens Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American Italian
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)

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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!

White Bean And Greens Soup

Prep Time

15 minutes

Cook Time

20 minutes

Calories

251

Author:

Giada De Laurentiis

Ingredients

1/4 cup olive oil, (divided)

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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)

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4 cups chicken broth
1 head escarole or 5 cups baby spinach, (chopped)
Fennel or honey pollen, (optional garnish)

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Freshly grated Parmigiano-Reggiano cheese, (optional garnish)

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
Regular Price

Unit Price: per

(17 oz)

Organic Fagioli Cannellini Beans

Regular Price: $7.50

Sale Price: $7.50
Regular Price

Unit Price: per

(12 oz)

Organic Honey Pollen

Regular Price: $15.50

Sale Price: $15.50
Regular Price

Unit Price: per

(4.2 oz)

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

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

gluten free

6 reviews & comments

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
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!!
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.
Teresa Cathcart - Jun 09

I love that the flavor is coming from the vegetables instead of a bunch of seasonings. Really a natural soup.
Debra Tierney - Jun 09

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