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

Ingredients

  • 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

Instructions

  • 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.

Notes

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Nutrition

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

Tuscan Chicken Bean Soup (GF/DF)

You will love all of the flavors in this soup! We finished our bowls, licked them clean and then tried to lick them again because we didn’t want the deliciousness to end!

Three whole heads of garlic might seem like a lot, but roasting them before adding to the soup gives a mild, mellow taste. If you don’t have the seasoning mix, check the notes at the bottom for substitutions!

Tuscan Chicken Bean Soup

Tuscan Chicken Bean Soup
Makes 4 servings

3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 green bell peppers
1 medium onion
1 lb ground chicken
1 packet Tuscan Herb Chicken Mix
1 can (15.5 oz) Great Northern beans, drained
2 1/4 cups chicken stock

  1. Heat the oven to 400˚F.
  2. Slice about 1/4-inch off the pointed top of garlic heads to expose cloves. Place garlic cut side up in an oven-safe bowl. Sprinkle head of garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover and bake 30-40 minutes or until garlic is soft. Set aside to cool.
  3. Meanwhile, combine peppers and onion in a Dutch Oven. Sauté, stirring occasionally, 4 minutes. Add chicken and seasoning mix and continue to cook, breaking the chicken into crumbles, until chicken is cooked through, about 8 minutes longer.
  4. Meanwhile, gently squeeze cooled garlic from heads into a bowl, discarding the skins and mash. Add garlic, beans, and stock to the Dutch Oven and mix gently. Bring to a boil, reduce the heat and simmer 10 minutes.
  5. Ladle into bowls and serve.

Cook’s notes: If you don’t have the seasoning mix, use:
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoons fennel seeds
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes

Enjoy!

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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!