White Bean Soup

White Bean Soup

Serves 4

A small handful of chopped herbs (rosemary, thyme and parsley are especially good) stirred into the finished soup will brighten its flavor. Cut the potatoes, carrots and celery into large chunks if you prefer a heartier texture and appearance.

  • 2 cups chicken or vegetable broth
  • 1 large yellow onion, chopped
  • 1 ham hock or 3 slices smoked bacon, (optional)
  • 3 medium potatoes, peeled and cut into large chunks
  • 2 medium carrots, chopped
  • 1 large stalk celery, chopped
  • 2 (15-ounce) cans Great Northern beans, drained
  • 2 1/2 cups chopped kale or baby spinach
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
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In a large pot, combine broth, 3 cups water, onions and ham hock or bacon. Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes. Add potatoes, carrots and celery. Cover and cook for another 10 to 15 minutes. Stir in beans and simmer another 5 to 10 minutes, or until vegetables are tender. Remove ham hock, cut off the meat and return to pot; discard the bone. If using bacon, remove and discard. Add greens, salt and pepper cook just until greens are wilted. Ladle soup into bowls and serve.

Nutritional Info: 
Per Serving:430 calories (35 from fat), 4g total fat, 1g saturated fat, 5mg cholesterol, 740mg sodium, 82g carbohydrate (15g dietary fiber, 2g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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