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Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach)
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Zuppa di cannellini con verdurine (cicoria, bieta, spinaci)
A picture of Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach).

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

Francesca
Francesca @Francesca

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.

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.

Read more

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

Francesca
Francesca @Francesca

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.

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.

Read more
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Ingredients

40 minutes
Serves 1 serving
  1. 1 tablespoonextra-virgin olive oil
  2. 3 1/2 ouncesonion (about 100 grams)
  3. 1 3/4 ouncescarrot (about 50 grams)
  4. 1/2 stalkcelery
  5. 1 clovegarlic
  6. 1 sprigrosemary
  7. 2/3 cuptomato puree (about 150 grams)
  8. 7 ouncesmixed greens (spinach, Swiss chard, chicory; about 200 grams)
  9. 1 ouncesmall pasta, like ditalini (about 30 grams)
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Steps

40 minutes
  1. 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.

    A picture of step 1 of Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach).
    A picture of step 1 of Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach).
  2. 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.

    A picture of step 2 of Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach).
  3. 3

    Add the cannellini beans and 1–2 cups hot water. Let simmer gently for 20–30 minutes, stirring occasionally.

    A picture of step 3 of Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach).
  4. 4

    Cook the pasta separately in salted water. Once it's ready, add it to the soup.

  5. 5

    A colorful, healthy, and delicious first course—enjoy!

    A picture of step 5 of Cannellini Bean Soup with Greens (Chicory, Swiss Chard, Spinach).
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Francesca
Francesca @Francesca
Published in the US on May 13, 2026 14:02
Amo cucinare qualsiasi pietanza, mi piace creare e sperimentare, a dire il vero ho fatto grandi casini in passato.. ma l'esperienza premia e adesso i risultati mi sorprendono sempre e, cosa che mi fa più piacere, sorprendono gli altri. Cucino per me e per la mia famiglia piatti leggeri, light.. ma non ci facciamo mancare qualche strappo alla regola.. magari il sabato sera o invitando qualche amico.. soprattutto parlando di dolci, che adoriamo fare e soprattutto mangiare 😋😋😋😋😋.. se vi fa piacere seguitemi nella mia cucina e divertiamoci insieme 👩🏻‍🍳🤩😍❤💙❤🌻!
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