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.
ingredients
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4 cups reduced-sodium vegetable broth
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2 cups frozen chopped sweet potatoes, thawed
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2 cups frozen chopped collard greens, thawed
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2 (15-ounce) cans no-salt-added cannellini beans, rinsed
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1 medium yellow onion, chopped
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3 medium stalks celery, finely chopped
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2 tablespoons lemon juice
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6 medium cloves garlic, finely chopped
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1 teaspoon salt-free garlic-and-herb seasoning
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1/2 teaspoon salt
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1/4 teaspoon ground pepper
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1/4 teaspoon crushed red pepper
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1/4 cup heavy cream
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1/4 cup grated Parmesan cheese
![demo](admin/recipeuploads/1712221712.webp)
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.