20-minute-white-bean-soup

This fiber-rich soup is an easy, healthy dinner when you’re pressed for time. This brothy soup is finished with a bit of heavy cream for body and richness. For a thicker soup, mash 1/2 cup of the beans and stir into the soup right before adding the cream. Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking.

Ingredient

4 cups reduced-sodium vegetable broth
2 cups frozen chopped sweet potatoes, thawed
2 cups frozen chopped collard greens, thawed
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
1 medium yellow onion, chopped
3 medium stalks celery, finely chopped
2 tablespoons lemon juice
6 medium cloves garlic, finely chopped
1 teaspoon salt-free garlic-and-herb seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon crushed red pepper
1/4 cup heavy cream
1/4 cup grated Parmesan cheese

Direction

Combine broth, sweet potatoes, collard greens, beans, onion, celery, lemon juice, garlic, garlic-and-herb seasoning, salt, pepper and crushed red pepper in a large Dutch oven. Bring to a boil over high heat. Cover, reduce heat to medium and cook, undisturbed, until the sweet potatoes are tender, about 10 minutes.
Stir in cream. Bring to a simmer, uncovered, over medium heat; simmer for 5 minutes. Divide among 6 bowls. Top with Parmesan.