Warm Up With a Bowl of Creamy White Bean & Greens Soup December 9, 2025 Leafy greens are a simple way to add nutrition and color to your meals. Spinach, kale and chard are packed with vitamins, minerals and fiber that support overall health. They’re easy to toss into salads, blend into smoothies or saute for a quick side dish. This month, try our featured recipe: creamy white beans and greens soup. It’s hearty and perfect for cooler days. Look for fresh leafy greens at your local farmers market or find them year-round in the produce aisle. Prep Time: 10 minutes. Cook Time: 20 minutes. Servings: 6. Ingredients 2 tablespoons olive oil 1 medium yellow onion, diced 2 large carrots, diced 2 celery stalks, diced 4 cloves garlic, minced 2 dried bay leaves 1 teaspoon salt 1/2 teaspoon dried thyme 2 cans white beans or 3 cups of home-cooked white beans 14.5-ounce can of fire roasted tomatoes, diced 4 cups low-sodium vegetable broth 1 small bunch of kale, thinly sliced, about 2 cups Lemon juice and black pepper to taste Optional toppings: pesto, sour cream, slice of sourdough bread Directions Heat olive oil in a medium pot over medium-low heat until it starts to simmer. Add diced onion, carrots and celery. Cook for about five minutes, stirring occasionally, until the onions are translucent and the vegetables soften. Stir in the garlic and cook for another minute or two, stirring frequently. Pour in the tomatoes, broth and add beans, bay leaves, salt and thyme. Bring the mixture to a gentle boil, then lower the heat. Simmer for about 10 minutes to let the flavors come together. Remove bay leaves. For a creamier texture, blend half the soup until smooth and return it to the pot. Or, use an immersion blender to pulse until you reach the desired consistency. Add the kale and cook for two minutes until tender. Taste and adjust seasoning if needed. Serve hot and enjoy with a squeeze of lemon juice on top.
