White Bean and Greens Soup


White Bean and Greens Soup

Servings 4 Servings


  • ¼ cup olive oil
  • 2 shallots, chopped
  • 1 leek, chopped
  • 2 garlic cloves, chopped
  • 2 large carrots, sliced
  • 2 celery sticks, sliced
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper, divided
  • 3 medium tomatoes, diced
  • 8 cups chicken or veggie broth/stock
  • 3 sprigs fresh thyme
  • ½ cup grated parmesan, plus more for garnish
  • 6 cups kale, spinach leaves, or swiss chard, roughly chopped
  • 2 (14 ounce) cans cannellini beans


  • In a large soup pot, heat olive oil over medium heat. Add the onion, leek, and garlic and sauté for 3 – 5 minutes until slightly softened. Add the carrots, celery, salt, ¼ teaspoon black pepper, tomatoes, broth, and fresh thyme. Stir and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add the cannellini beans with their liquid and the parmesan and simmer for 10 minutes. Stir in your greens of choice; cover and cook for 5 minutes, or until greens have wilted. Discard thyme and serve. Finish with a little more parmesan cheese, black pepper, and a little drizzle of olive oil, if desired. Enjoy!