Beans, Greens and Garlic Soup

Beans, Greens and Garlic Soup

48
Lisa Stinger 1

"This wholesome soup is quick and easy to make, and filled with lots of garlic flavor!"
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Ingredients

50 m servings 186 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
  2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

Reviews

48
  1. 63 Ratings

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Most helpful positive review

This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better,...

Most helpful critical review

Bland, until I added a shake of hot pepper flakes and shredded some real parm on top of each bowl.

This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better,...

This recipe, despite its name, is the best "pasta e fagioli" on this site. I reduced the broth by about 1/4 because I like soups that are a bit thicker. It tastes okay as is if served w/ a gen...

This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian h...

This was very good. I made it as written using mini bow ties for my pasta. The only change I would make next time is to coarsely chop the spinach, rather than putting the leaves in whole. Eve...

This is a great recipe, easy to make and tastes just like the Beans & Greens from a wonderful restaurant called Umberto's. I use a little more garlic, and add extra beans. Excellent !

Bland, until I added a shake of hot pepper flakes and shredded some real parm on top of each bowl.

LOVED this easy, quick and healthy soup! I used whole wheat elbow macaroni and sprinkled the soup with shredded parmesian cheese. Delicious!

Happy tummy! So good! I used orzo, and kale instead of spinach. Also added celery, a can of diced tomatoes and some smoked turkey sausage. The stock I used was pretty bland, so I added some ...

Really a good soup if you season it well. IF you use ORZO, DO NOT use a full cup. I made it with a full cup and when I put it in the refridgerator overnight, the orzo soaked up ALL of the broth ...