20-Minute White Bean Soup

Caregory : Dinner Ideas

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.


    • 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


    1. 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.
    2. Stir in cream. Bring to a simmer, uncovered, over medium heat; simmer for 5 minutes. Divide among 6 bowls. Top with Parmesan.



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