Spicy White Bean & Wilted Greens Soup (GF/DF)

It was pretty chilly here last night and when I get cold and can’t shake it, I sometimes think I might be coming down with something. (Usually that’s not the case TBH). In deciding what to make, I knew this one would be perfect!

This spicy soup lets the white beans create its creaminess vs dairy! You can amp up or tone down the heat if you want using more or less red pepper flakes.

This soup is also packed with good nutrition… white beans are a good source of calcium, iron, and fiber. The mixed greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. They are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium. Garam masala is rich in anti inflammatory and anti-oxidative properties. This helps in restoring the health of the heart and reduces cholesterol. Turmeric gradually increases antioxidants in your body plus it’s an anti-inflammatory.

So in addition to be extremely flavorful and aromatic, you can feel good about eating this one! Get ready because your kitchen is about to smell amazing!

Spicy White Bean & Wilted Greens Soup (GF/DF)

Course: Main Course, Soup
Cuisine: American, Indian
Keyword: Dairy Free, Gluten Free, Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 259kcal
This spicy aromatic soup will warm you up on the inside!
Print Recipe


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, pressed
  • ½ tsp red pepper flakes
  • 1 tsp fresh ginger, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Garam Masala
  • 2 tsp ground turmeric
  • 2 15oz cans white beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 lime, juiced
  • 4 cup mixed greens, coarsely chopped


  • Heat the oil in a Dutch Oven set over medium-high heat.
  • Add the onion, garlic pressed with a garlic press, red pepper flakes, ginger, salt and pepper and cook, stirring occasionally, until the vegetables are soft and the onions start the brown, about 8-10 minutes.
  • Sprinkle in the garam masala and turmeric and continue to cook, stirring occasionally, until the mixture is coated and the spices start to darken in color, 1-2 minutes.
  • Add the beans and stock and stir, scraping up any browned bits. Bring to a simmer and cook 15-20 minutes.
  • Remove 1 cup of the beans and transfer to a bowl. Using an immersion blender, blend the beans until smooth, then return to the pot and stir.
  • Meanwhile, coarsely chop the greens.
  • Add the greens and lime juice to the soup and stir to wilt the greens. Taste and season with salt and pepper.
  • Divide the soup among bowls and serve.


If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Serving: 4g | Calories: 259kcal | Carbohydrates: 42.2g | Protein: 9.1g | Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 1035mg | Potassium: 424mg | Fiber: 13.2g | Sugar: 7.6g | Calcium: 108mg | Iron: 3mg

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With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at: www.pamperedchef.biz/colleenfinley

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