Winter White Bean & Greens Soup

Ingredients (about 4 servings)

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2–3 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 6 cups low-sodium vegetable or chicken broth

• 1 can (14–15 oz) white beans (cannellini or great northern), drained and rinsed

• 3 cups chopped kale or baby spinach, loosely packed

• Juice of ½ lemon (about 1 tablespoon), plus more to taste

• Salt: Start with 1 teaspoon, then adjust to taste

• Black pepper: Start with ½ teaspoon, then adjust to taste

Optional

• 2 tablespoons freshly chopped parsley

• Grated Parmesan for serving (optional, if you want extra richness)

Directions

1. Sauté the base

   • In a large pot, heat olive oil over medium heat.

   • Add onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until vegetables start to soften.

2. Add garlic and oregano. Cook 1–2 minutes until fragrant, stirring often.

3. Build the soup

   • Pour in broth and add the white beans.

   • Stir, bring to a gentle boil, then reduce to a simmer.

   • Simmer uncovered for about 15 minutes, until vegetables are tender.

4. Add greens

   • Stir in chopped kale or spinach.

   • Simmer another 3–5 minutes, until greens are wilted but still bright.

5. Season “to taste” using starting amounts

   • Stir in 1 teaspoon salt and ½ teaspoon black pepper, plus lemon juice.

   • Taste the broth:

     • If you want more brightness → add more lemon juice, 1 teaspoon at a time.

     • If it tastes flat → add a small pinch of salt, stir, and taste again.

6. Finish and serve

   • Stir in chopped parsley if using.

   • Ladle into bowls and top with a light sprinkle of Parmesan, if desired.

Leftovers: Store in the fridge for up to 3–4 days. Flavors deepen as it sits; you may need a splash of water or broth when reheating.

Enjoy!