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Beans and Greens Soup

Beans and Greens Soup

January 30, 2018

This veggie-forward soup is easy to make and stores well, so be sure to make enough for leftovers. A tasty blend of spinach, celery, tomatoes and white beans in a savory chicken stock broth -- what's tastier than that? We recommend serving it with our Airy White Keto Bread on the side.

  • Yields: 3 Cups
Beans and Greens Soup


1In a medium nonstick saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions and celery for 4 to 5 minutes, or until the celery is tender-crisp, stirring occasionally. Stir in the spinach. Cook for 2 to 3 minutes, or until any liquid has evaporated and the mixture comes away from the side of the skillet, stirring frequently.

2Stir in the remaining ingredients except the beans. Increase the heat to medium high and bring to a boil, covered. Reduce the heat and simmer, covered, for 10 minutes, or until the flavors blend and the vegetables are tender.

3Stir in the beans. Cook, uncovered, for 1 minute, or until the beans are hot. For a thicker broth, increase the heat to medium when you add the beans. Cook, partially covered, until some of the liquid evaporates and the soup is the desired consistency.


2 teaspoons olive oil

3 small green onions, finely sliced

1/2 medium rib of celery, finely chopped

10 ounces frozen chopped spinach, thawed and squeezed dry

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 cup fat-free, low-sodium chicken broth

2 tablespoons snipped fresh parsley

1/4 teaspoon dried marjoram, crumbled

1/8 teaspoon cayenne

1/8 teaspoon ground nutmeg

2/3 cup canned no-salt-added white beans, such as navy beans, drained and rinsed


Nutrition Facts

Serving Size1 1/2 Cups
Total Fat6g
Saturated Fat.9g
Total Carbohydrates32g
Dietary Fiber12g

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