Recipe: Creamy White Bean and Greens Soup with Garlic Toast

2026-03-01

**Serves:** 6 | **Total time:** ~40 minutes | **Why it works:** Beans and potatoes thicken naturally; lemon keeps it bright.

**Ingredients** - 2 tbsp olive oil - 1 onion, diced - 2 carrots, diced - 3 cloves garlic, minced - 2 tbsp tomato paste - 1/2 tsp red pepper flakes (optional) - 2 cans (15 oz) cannellini beans, rinsed - 2 small Yukon gold potatoes, diced - 6 cups vegetable or chicken broth - 1 tsp dried thyme, 1 tsp dried oregano - 3 cups chopped kale or spinach - 1/3 cup grated Parmesan - Juice of 1/2 lemon - Salt and black pepper - Baguette slices + olive oil for toast

**Method** 1) In a pot, heat oil over medium. Sauté onion and carrot 5 minutes. Add garlic, tomato paste, red pepper flakes; cook 1 minute. 2) Add beans, potatoes, broth, thyme, oregano, 1 tsp salt, and pepper. Simmer 18–20 minutes until potatoes are tender. 3) Stir in greens; cook 3–4 minutes to wilt. 4) Off heat, add Parmesan and lemon juice. Adjust seasoning. 5) For toast: drizzle bread with oil, broil or grill until golden, rub with cut garlic if desired. Serve with soup.

**Tips** - Blend 1 cup of the soup and return it for extra creaminess. - Add cooked sausage for more protein.

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