Creamy White Bean and Greens Soup: A Quick and Nutritious Meal
This creamy white bean and greens soup is a wholesome and hearty dish packed with nutrients. It’s a perfect comfort food that comes together quickly, making it ideal for busy weeknights or a cozy weekend meal. The blend of white beans and leafy greens creates a delicious, velvety texture, offering a delightful way to enjoy vegetables while delighting your taste buds.
Why you’ll love it
This soup is not just tasty; it also comes with a host of health benefits. White beans are an excellent source of protein and fiber, making this soup filling and satisfying. The leafy greens, such as spinach or kale, provide essential vitamins and minerals like iron, calcium, and vitamin C. This recipe is also very versatile, allowing you to adjust it according to your pantry and preferences. It’s a great option for vegetarian diners and those looking to add more plant-based meals to their diets.
Ingredients
To whip up this creamy white bean and greens soup, you will need:
- 1 can white beans (cannellini or navy beans), drained and rinsed
- 2 cups leafy greens (spinach, kale, or Swiss chard)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Substitutions & key variations
You can easily customize this soup based on what you have on hand. If you don’t have white beans, you could use chickpeas or lentils instead. For the greens, feel free to mix different types or use frozen greens if fresh ones are unavailable. Additionally, adding a splash of lemon juice can brighten the flavors, and a sprinkle of Parmesan cheese can add richness.
Step-by-step
Step 1
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Step 2
Next, stir in the drained and rinsed white beans, vegetable broth, and dried oregano. Bring everything to a simmer and let it cook for about 10 minutes.
Step 3
Add the leafy greens to the pot and cook for an additional 5 minutes, or until the greens are wilted and tender.
Step 4
Season the soup with salt and pepper to taste. Once it’s well-seasoned, serve it warm and enjoy.
Success tips
- Temperature: Make sure to keep the heat at medium to avoid burning the ingredients. Adjust as necessary to ensure a gentle simmer.
- Texture: If you prefer a creamier soup, you can blend a portion of the soup and stir it back in.
- Common mistakes: Avoid skipping the rinsing of canned beans; this removes excess sodium and improves the overall flavor of your soup.
How to serve
This creamy white bean and greens soup can be served as a hearty lunch or a wonderful starter for dinner. To enhance your meal, consider pairing it with crusty bread or a fresh salad. A drizzle of good olive oil and a sprinkle of fresh herbs on top can elevate the presentation and flavor.
Storage & reheating
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pour the soup into a pot and warm over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave for quick meals.
Frequently Asked Questions
1. Can I freeze this soup?
Yes! This soup freezes well. Just portion it into freezer-safe containers, and it should last for up to 3 months in the freezer.
2. Can I use fresh greens instead of frozen?
Absolutely! Fresh greens like spinach, kale, or Swiss chard work wonderfully in this recipe and add a lovely vibrant color.
3. How can I make this soup more filling?
You can add more vegetables like potatoes or squash or serve the soup with a side of quinoa or crusty bread for a complete meal.
4. Is this soup vegan?
Yes! All the ingredients are plant-based, making this soup suitable for vegans and vegetarians.
5. What can I add to spice it up?
If you like a bit of heat, consider adding red pepper flakes or a dash of hot sauce to your bowl for extra spice.
Conclusion
This creamy white bean and greens soup is a delicious and healthy option for any meal. Quick and easy to prepare, it packs a flavorful punch while providing essential nutrients. Give it a try this week—you’ll love how satisfying and comforting it is!
Links to related recipes
Creamy White Bean and Greens Soup
Ingredients
Main Ingredients
- 1 can white beans (cannellini or navy beans), drained and rinsed
- 2 cups leafy greens (spinach, kale, or Swiss chard)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- tablespoons Olive oil for cooking
Instructions
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Next, stir in the drained and rinsed white beans, vegetable broth, and dried oregano. Bring everything to a simmer and let it cook for about 10 minutes.
- Add the leafy greens to the pot and cook for an additional 5 minutes, or until the greens are wilted and tender.
- Season the soup with salt and pepper to taste. Once it’s well-seasoned, serve it warm and enjoy.