Description
This recipe is super hardy and delicious.
Ingredients
- 2 tbsp olive oil (Affiliate Link)
- 1/8 tsp red pepper flakes
- One tablespoon of chopped fresh rosemary
- One tablespoon of oregano dried
- One tablespoon of thyme dried
- 1/8 teaspoon of pepper
- 1/4 teaspoon of salt
- 1 tsp of garlic (optional)
- 4 cups baby spinach, kale, and Swiss chard leafy greens mix
- Two cans 15 oz canned white cannelloni beans
- 8 cups of vegetable broth
- 2 cups of chopped carrots
- 1/2 cup of celery chopped
- One large onion chopped
Instructions
- Gather all the ingredients and keep them together. This recipe will go fast. Check out the step-by-step photos below.
- Cut the carrots into small pieces. I used baby carrots, so I chopped them into small-sized pieces. I chopped the celery and set that aside as well.
- Then, I chopped the onion into bite-size pieces. I rinsed the white beans and measured out the broth.
- Also, I clean the baby spinach, kale, and Swiss chard greens. Now that all the ingredients are measured out and rinsed, I am able to start the dish.
- Now, heat a large 5 quart or larger saucepan. Add two tablespoons of olive oil (Affiliate Link) and red pepper flakes. Let it heat up for a few minutes. Then, add onions, carrots, and celery. Cook for 5 minutes.
- Then, add the cannellini beans to the saucepan.
- The next things to add are the oregano, rosemary, thyme, salt, and black pepper, and mix in the saucepan. Add 1 tsp of garlic if you want. Cook for 5 minutes.
- Add the broth. Bring to a boil and cook on low for 10 minutes.
- Then, add the greens to the top of the broth and cook for 5 minutes or until wilted. Stir them into the soup, turn off the burner, and enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: cooktop
- Cuisine: italian, soup
Nutrition
- Serving Size: 1
- Calories: 272.03 kcal
- Sodium: 803.08 mg
- Fat: 5.56 g
- Saturated Fat: 0.84 g
- Trans Fat: 0.0 g
- Carbohydrates: 44.31 g
- Fiber: 11.19 g
- Protein: 13.86 g
- Cholesterol: 0.0 mg