20-Minute White Bean Soup

Fiber-rich, 20-minute white bean soup is an easy, healthy meal when you’re pressed for time. The recipe lets you choose from frozen sweet potatoes and collard greens or fresh, for flexibility in dinner prep.

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.

20-Minute White Bean Soup

Serves 6

Active Time: 10 minutes

Total Time: 20 minutes

Ingredients:

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

Directions:

1. 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.
2. Stir in cream. Bring to a simmer, uncovered, over medium heat; simmer for 5 minutes. Divide among six bowls. Top with Parmesan.

Recipe nutrition per serving: 257 Calories, Total Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Carbohydrates: 41 g, Fiber: 10 g, Total Sugars: 5 g, Protein: 13 g, Sodium: 412 mg, Potassium: 902 mg, Phosphorus: 198 mg, Iron: 5 mg, Folate: 97 mcg, Calcium: 253 mg, Vitamin A: 16444 IU, Vitamin C: 18 mg, Vitamin D: 7 IU.

Another cool weather favorite: Comforting Tomato Soup

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