READY IN 50 mins

Beans, Greens and Garlic Soup

Read Reviews (39)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 22, 2011

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 generous topping of grated parmesan cheese. Without the cheese, it's a bit lacking in depth of flavor. By adding ~1 tsp. of lemon juice and a small pinch of chipotle pepper powder (to give a smoky flavor) I gave it enough flavor to stand on its own w/o the cheese. Anyhow, thank you, Lisa, for giving me the right proportions of ingredients for a real "pasta e fagioli". I really enjoyed it.

—Little Old Lady

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Most Helpful Critical Review

Feb 03, 2011

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

—LIZCANCOOK

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49 Ratings

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Sep 05, 2011

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, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. On this occasion I also cooked the ditalini separately so I could control how much Hubs and I each put in our bowls. I also added some cooked chicken, a chopped, red-ripe tomato and finished each serving with freshly grated Parmigiano-Reggiano. This soup is one of the best comfort foods I know.

—naples34102

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Jan 13, 2008

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 herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum!

—MISSMAGMA

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Dec 08, 2007

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 !

—Becky M.

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Sep 21, 2011

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. Even after wilting I thought some pieces were quite large. I also think frozen chopped spinach would work well in this. One word of caution – if you think you’re going to have leftovers, cook your pasta separately and add it to the soup when serving, otherwise the pasta will soak up a lot of the broth and you will no doubt have to add more broth to your leftovers.

—bellepepper

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Jan 15, 2008

Absolutely fantastic! You know when you are craving something and you can't put your finger on exactly what? Well, this soup was PERFECT! I used fresh, regular spinach and Great Northern White Beans and it was awesome!

—Michelle McCormick

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Sep 12, 2011

LOVED THIS SOUP! So easy to make and great flavor too! Made exactly as written and would not change a thing. Reminded me a little of the greens and beans that my family makes. This is definately going into the dinner rotation! Thanks for sharing. :)

—Christina

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Nutrition

Calories
186 kcal
9%

Carbohydrates
28 g
9%

Cholesterol
0 mg
0%

Fat
5.3 g
8%

Fiber
4.8 g
19%

Protein
6.9 g
14%

Sodium
255 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beans, Greens and Garlic Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 186
** Calories from Fat: 47

% Daily Value *
** Total Fat 5.3g 8 %
** Saturated Fat 0.7g 4 %
** Cholesterol 0mg 0 %
** Sodium 255mg 10 %
** Potassium 341mg 10 %
** Total Carbohydrates 28g 9 %
** Dietary Fiber 4.8g 19 %
** Protein 6.9g 14 %
** Sugars 1.5g
** Vitamin A 89 %
** Vitamin C 25 %
** Calcium 10 %
** Iron 30 %
** Thiamin 5 %
** Niacin 20 %
** Vitamin B6 10 %
** Magnesium 18 %
** Folate 78 %

* 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.