Rule #299: Hiding vegetables is only successful when they taste delish.
This Comforting Beans and Greens Soup is an Italian-inspired, deliciously healthy soup is perfect for those “ber” months when you want something comforting yet light. It’s full of flavor and high on health. You could even skip the pancetta if you wanna make this little gem vegetarian.
The combination of the hearty beans and vegetables paired with the (super-easy-to-make) homemade croutons creates an out-of-this-world bowl of delight!
How to Make Comforting Beans and Greens Soup
First, we start with some chopped onions, celery, and carrots.
In a large Dutch oven or skillet, heat the olive oil to shimmering over medium-high heat. Sauté onion, celery, and carrots until softened, stirring occasionally (about 8 minutes).
Next, add some garlic and sauté an additional minute, until fragrant.
Then, add in some pancetta; sauté another 2 minutes, stirring occasionally.
Next, add in 3 fresh sprigs of thyme or 1/4 tsp. dried thyme.
Now we’ll add 1/4 tsp. Kosher salt and 1/8 tsp. freshly ground black pepper. Stir to combine.
To deglaze the pan, pour in 1/2 cup dry white wine (we like Chardonnay). Stir to get the fond (brown stuff) off the bottom. Simmer until the wine reduces by half (about 3 minutes).
Next, pour in 2 quarts (8 cups) of unsalted chicken stock (or feel free to substitute veggie stock).
For some wonderful texture, protein, and fiber, add in 2 (15.5-oz.) cans of cannellini or great northern beans. Be sure to drain and rinse them first! Stir to combine, partially cover, bring to a boil, then reduce to a simmer. Simmer for 20 minutes, stirring occasionally. **This is when I’d start making those delightful little croutons.**
Finally, add in 3 cups of chopped, fresh kale. Stir and allow to simmer for 5 minutes.
How to Make Homemade Croutons
Preheat your lil’ ole oven to 400. Cut up a French baguette into 1″ pieces and toss with 2 tbs. of extra-virgin olive oil and a pinch each of Kosher salt and freshly ground black pepper.
Spread the pieces evenly on a baking sheet. Roast at 400 for 15 minutes, until crisp.
Serving the Soup
Ladle a generous portion of the soup in to a bowl. Sprinkle on grated or shredded Parmesan cheese, then top with a few homemade croutons.
It’s a mighty wonder that this soup tastes so amazing even though it’s packed-full of vegetables and good stuff! I love it when the healthy stuff sneaks up on you.
I hope you and yours love this bowl of comfort as much as we do!
Sharing is caring, too! If you love it, please give ‘er a rating down below. Looking for more soups to try? Check these out: Slow Cooker Cheesy Cauliflower Soup | Slow Cooker Beef and Vegetable Soup | Slow Cooker Baked Potato Soup | Creamy Ground Turkey Soup
Comforting Beans and Greens Soup
Ingredients
Soup
- 2 tbs. extra-virgin olive oil
- 1 small yellow onion diced
- 3 stalks celery diced
- 1 cup carrots peeled and chopped
- 3 cloves garlic minced or pressed
- 8 oz. diced pancetta
- ¼ tsp. dried thyme or 3 fresh sprigs
- ¼ tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- ½ cup dry white wine we use Chardonnay
- 8 2 quarts cups unsalted chicken stock
- 2 15.5-oz. cans cannellini or great northern beans, drained and rinsed
- 3 cups kale chopped
- Grated Parmesan for serving
Croutons
- 1 small French baguette chopped into 1” pieces
- 2 tbs. extra-virgin olive oil
- Pinch Kosher salt
- Pinch freshly ground black pepper
Instructions
Make the Soup
- Preheat oven to 400 (for the croutons)
- In a large Dutch oven or skillet, heat the olive oil to shimmering over medium-high heat. Sauté onion, celery, and carrots until softened, stirring occasionally (about 8 minutes). Add garlic and sauté an additional minute, until fragrant.
- Add the pancetta; sauté another 2 minutes, stirring occasionally. Next, add in your thyme, salt, and pepper. Stir to combine.
- Pour in the white wine to deglaze the bottom of the pan. Stir to get the fond (brown stuff) off the bottom of the pan. Simmer until the wine reduced by half (about 3 minutes).
- Next, pour in the chicken stock and beans. Stir to combine, partially cover, bring to a boil, then reduce to a simmer. Simmer for 20 minutes, stirring occasionally. (Make the croutons now.)
- Add in the kale, stir, and allow to simmer another 5 minutes.
Make the Croutons
- On a large baking sheet, toss the baguette pieces with olive oil, salt, and pepper. Bake at 400 for about 15 minutes, until crisp.
Serving the Comforting Beans and Greens Soup
- Ladle a generous portion of the soup in to a bowl. Sprinkle on grated or shredded Parmesan cheese, then top with a few homemade croutons.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.