Bean And Greens Soup Recipe

Bean and Greens Soup is the epitome of comfort food-a warm, hearty dish that’s packed with flavor, nutrition, and a touch of simplicity. It’s the kind of recipe that brings everything you need into one bowl: plant-based protein, fiber, vitamins, and a ton of heartiness. Whether you’re looking for a cozy meal to wrap yourself in after a chilly day or you want something nourishing that’ll keep you fueled, this soup has got you covered.

The beauty of Bean and Greens Soup is its versatility. You can make it with so many types of beans, leafy greens, and even throw in a variety of spices to create a flavor profile all your own. Plus, it’s incredibly forgiving. You don’t need to follow the recipe to the letter-it’s more about using what you have and making it work for your tastes. And let’s not forget, it’s also budget-friendly, so you can create a satisfying meal without breaking the bank.

In this guide, I’m going to walk you through an easy-to-follow recipe for Bean and Greens Soup, breaking down the ingredients, offering some expert tips, and exploring ways you can tweak it to suit your preferences.

This Bean and Greens Soup recipe is designed to be both filling and nourishing. It’s simple, fresh, and includes everything you need to make a delicious meal in one pot. It combines savory beans, fresh greens, aromatic vegetables, and herbs for a soup that feels like a warm hug in a bowl.

Ingredients Needed

1 tablespoon olive oil – A good-quality olive oil will help sauté the veggies and give your soup a smooth, rich texture.
1 medium onion, chopped – Onion forms the base of the soup’s flavor, adding sweetness and depth.
2 cloves garlic, minced – Garlic brings a punch of aroma and flavor that enhances the whole dish.
2 medium carrots, peeled and chopped – Carrots add sweetness and a slight crunch to balance out the beans and greens.
2 celery stalks, chopped – Celery provides a mild, refreshing bite and contributes to the overall texture of the soup.
6 cups vegetable broth – You can use chicken broth if you’re not vegetarian, but vegetable broth keeps this soup plant-based.
2 cans (15 ounces each) of beans (cannellini, kidney, or chickpeas) – Beans are the heart of this soup, providing protein and fiber.
4 cups mixed leafy greens (spinach, kale, or Swiss chard) – The greens add color, nutrition, and a slightly earthy flavor that pairs well with the beans.
1 teaspoon dried thyme – Thyme adds an herby, aromatic flavor that pairs perfectly with the broth.
1/2 teaspoon dried rosemary – Rosemary has a piney, earthy flavor that gives the soup complexity.
1/2 teaspoon black pepper – Adds a subtle heat and spice.
Salt, to taste – Essential to bring out the flavors in the soup.
1 tablespoon lemon juice (optional) – A little acidity brightens the soup and balances the richness.

Cooking Instructions

Sauté the aromatics: Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another minute, allowing the garlic to become fragrant.
Add the broth and beans: Pour in the vegetable broth, making sure to scrape any bits of flavor off the bottom of the pot. Add the drained beans, and stir to combine. Bring the mixture to a simmer, then lower the heat and let it cook for 15 minutes to allow the flavors to meld.
Add the greens and seasoning: Stir in the leafy greens, along with the thyme, rosemary, black pepper, and salt. Continue to cook for an additional 5-7 minutes, or until the greens have wilted and the soup is heated through.
Finish with lemon juice (optional): To brighten up the flavors, add a squeeze of lemon juice just before serving. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
Serve: Ladle the soup into bowls and serve hot, ideally with a slice of crusty bread or a sprinkle of Parmesan cheese for added richness.

Ingredient Insights

Beans: Beans are the backbone of this recipe. They not only add protein and fiber, but their creamy texture makes the soup feel rich without the need for cream or dairy. White beans (like cannellini or navy beans) and chickpeas work well, but you can experiment with other types of beans if you like a bit more texture.
Greens: Leafy greens like spinach, kale, and Swiss chard bring a burst of vitamins A, C, and K, plus iron and antioxidants. The type of greens you use will impact the flavor. Spinach wilts down quickly and offers a milder taste, while kale holds up better and adds a heartier texture.
Broth: The broth is the foundation of your soup’s flavor. Opt for a low-sodium vegetable broth to control the salt levels or homemade broth for a richer taste.

Expert Tips

Add extra flavor: To deepen the flavor, you can add a bay leaf or a Parmesan rind to the broth while it simmers. Just remember to remove the bay leaf or rind before serving.
Blending the soup: If you want a creamier soup, you can use an immersion blender to puree part of the soup. This makes for a velvety texture while still retaining chunks of vegetables and beans.
Frozen greens: If you don’t have fresh greens, frozen spinach or kale works just as well. Just toss them in frozen; there’s no need to thaw them.
Cook the beans yourself: If you prefer cooking beans from scratch, you can use dried beans instead of canned ones. Simply soak and cook them according to package directions before adding them to the soup.

Recipe Variations

Spicy Bean and Greens Soup: Add a chopped jalapeño or red pepper flakes to the aromatics for a bit of heat. A drizzle of sriracha or hot sauce just before serving would also work wonders.
Smoky Bean and Greens Soup: For a smoky twist, try adding smoked paprika or a little bit of liquid smoke. You can also use smoked sausage or bacon if you’re not vegetarian.
Hearty Bean and Potato Soup: Add diced potatoes for extra bulk and comfort. The starch from the potatoes will thicken the soup and make it even more filling.
Vegan Bean and Greens Soup: To make it entirely plant-based, ensure the vegetable broth is free of animal-based ingredients. You can also skip the Parmesan cheese garnish or use a vegan cheese alternative.

Final Words

Bean and Greens Soup is one of those recipes that will quickly become a staple in your kitchen. It’s easy to make, full of nutritional value, and satisfying enough to be a meal on its own. Plus, you can make it your own by playing with the ingredients and flavors, making each batch slightly different and fun to customize.

This soup is perfect for meal prep because it stores well in the fridge for up to a week, and it actually gets better after a day or two as the flavors continue to develop. And don’t forget about freezing it-this soup freezes beautifully, so you can enjoy it on busy days when you need a quick and healthy meal.

Bean And Greens Soup Recipe