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–+ servings
Easy Comforting Beans and Greens Soup

Comforting Beans and Greens Soup

This Italian-inspired, deliciously healthy soup is perfect for those "ber" months when you want something comforting yet light.
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Prep Time 5 minutes
Cook Time 40 minutes
For the Croutons 15 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Italian
Servings 8
Calories 291 kcal

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

Serving: 1gCalories: 291kcalCarbohydrates: 20gProtein: 7gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 19mgSodium: 460mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 3484IUVitamin C: 10mgCalcium: 70mgIron: 2mg

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.

Keyword Broccoli Cheese Soup, comfort food, Comforting Beans and Greens Soup, healthy recipe, vegetarian
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