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)
- 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.
FOLLOW ME HERE FOR MORE IDEAS:
Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time! Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.