Greens and White Bean Soup

Name: Greens and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 10 ounces (280 g) fresh collard greens, stems removed, leaves coarsely chopped; 2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed; 6 cups (1440 ml) low-sodium vegetable broth; 1 can (14.5 oz) (410 g) canned diced tomatoes, with juices; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling

From the MyKitchenBank Kitchen

A rustic Italian-style soup loaded with tender collard greens and creamy white beans in a garlicky vegetable broth. This one-pot meal is hearty, nutritious, and deeply satisfying—finished with a drizzle of good olive oil and a scatter of crusty bread for soaking up every last drop.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: About 8 cups (1.9 L), serves 4

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Steps

Before you start

Wash and dry the collard greens thoroughly
Have your vegetable broth measured and ready
Gather all ingredients so you can work at a steady pace

1
Sauté aromatics
- Heat 3 tablespoons (45 ml) olive oil in an 8-quart (7.5 L) pot over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion turns soft and translucent.
- Add the minced garlic and cook for 30 seconds more, stirring constantly, until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Don't let garlic brown or it will taste bitter.
2
Add greens and broth
- Pour in the 6 cups (1440 ml) vegetable broth, then add the chopped collard greens and the can of diced tomatoes with its juice.
- Stir well to combine.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
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Ready when: Liquid comes to a rolling boil
3
Simmer greens until tender
- Once boiling, reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the collard greens are completely tender and begin to fall apart slightly.
- The broth should taste rich and the greens should have softened considerably.
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Ready when: Greens are very tender and liquid tastes flavorful
Tip: Collards take longer to soften than spinach, so don't rush this step.
4
Add beans and season
- Stir in the drained and rinsed white beans.
- If using red pepper flakes, add the ¼ teaspoon (0.5 g) now.
- Taste the soup and season with kosher salt and freshly ground black pepper to your liking.
- Simmer for another 3–4 minutes to let the beans heat through and the flavors meld.
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Ready when: Beans are heated through and soup is steaming gently
Tip: Add salt gradually—taste as you go, since vegetable broth can vary in saltiness.
5
Finish and serve
- Ladle the soup into bowls and drizzle each serving with about ½ tablespoon (7.5 ml) of finishing olive oil.
- Serve hot with crusty bread on the side for soaking up the flavorful broth.
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Tip: A good olive oil drizzle at the end lifts the whole dish—don't skip it.

Good to know

Tips

Toast slices of day-old bread or baguette under the broiler, rub with a cut garlic clove, and serve alongside for authentic bruschetta-style accompaniment.
For a heartier soup, add 1 cup (150 g) of diced potatoes or diced zucchini along with the broth; they'll soften as the greens cook.
A squeeze of fresh lemon juice stirred in just before serving brightens the whole soup and cuts through the richness.
Leftover soup is even better the next day—store it without the finishing oil, and add a fresh drizzle when you reheat and serve.

Make ahead

Prepare the soup up to 2 days ahead, cool it completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add the finishing olive oil just before serving.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (thaw overnight in the fridge and reheat on the stovetop). The greens and beans hold their texture well when frozen and thawed.

Substitutions

fresh collard greens → Kale, spinach, or Swiss chard. Kale and chard work equally well; spinach will wilt much faster (add it in the last 2 minutes of simmering). Use the same weight.
canned cannellini beans → Great Northern beans or navy beans. Any mild white bean works; canned chickpeas are also delicious but have a different, nuttier flavor.
low-sodium vegetable broth → Chicken broth or homemade broth. Use the same quantity. Chicken broth will add a deeper, more savory note to the soup.
canned diced tomatoes → Tomato paste (2 tablespoons / 30 g) mixed with ¼ cup (60 ml) water. This creates a more concentrated tomato flavor. Stir it in after sautéing the aromatics.