Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach)

Hi everyone! Following up on my chickpea soup, I had to share this cannellini bean soup. I love legumes, and these first chilly days are the perfect excuse to get creative with simple, budget-friendly dishes that warm and nourish us. We eat a lot of plant-based protein at home and only have animal protein a couple of times a week.
I used a mix of frozen greens (spinach, Swiss chard, and chicory), but you can use fresh greens that have been cooked ahead of time if you prefer.
Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach)
Hi everyone! Following up on my chickpea soup, I had to share this cannellini bean soup. I love legumes, and these first chilly days are the perfect excuse to get creative with simple, budget-friendly dishes that warm and nourish us. We eat a lot of plant-based protein at home and only have animal protein a couple of times a week.
I used a mix of frozen greens (spinach, Swiss chard, and chicory), but you can use fresh greens that have been cooked ahead of time if you prefer.
Steps
- 1
Start by making a generous sauté with the oil, onion, carrot, celery, garlic, and rosemary. Add the tomato puree and cook for 5 minutes.
- 2
Add the greens and season with salt. Cook for 5 minutes, then chop them into smaller pieces if needed (add a little hot water if necessary). Remove the rosemary and garlic.
- 3
Add the cannellini beans and 1–2 cups hot water. Let simmer gently for 20–30 minutes, stirring occasionally.
- 4
Cook the pasta separately in salted water. Once it's ready, add it to the soup.
- 5
A colorful, healthy, and delicious first course—enjoy!
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