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Easy Super-Greens Soup

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  • Prep 60 min
  • Total 60 min
  • Servings 6
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Reset your diet with this soothing soup chock-full of superfoods. You can put this recipe together using the veggies in the bottom of your crisper drawer—pull out those carrots and that neglected bunch of celery—add in onion, and for protein, a can of hearty white beans. Then, the star of the show: a powerful punch of hearty, nutritious greens like kale, chard or spinach. All are easy to find, already washed and ready to go, in your grocer’s produce section. These simple ingredients cook up into a soup that’s much more than the sum of its parts and is still low-cal enough that you can round it out with crusty bread and cheese on the side.
By Betty Crocker Kitchens
Updated Nov 5, 2018
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Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 4 teaspoons finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon ground black pepper
  • 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
  • 6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
  • 1 container (5 oz) mixed baby hearty greens (kale, Swiss chard or spinach)
  • 1 small (7 oz) baguette, cut into 12 slices
  • 6 tablespoons finely grated Parmesan cheese
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 375°F. Line rimmed baking pan with foil.
  • 2
    In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
  • 3
    Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
  • 4
    To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can substitute 1 teaspoon of Italian seasoning for the dried herbs in the recipe.
  • tip 2
    Mixed baby hearty greens, including kale, spinach and chard, are readily available in the produce section of your grocery store.

Nutrition

270 Calories, 7g Total Fat, 14g Protein, 37g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
270
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1230mg
51%
Potassium
270mg
8%
Total Carbohydrate
37g
12%
Dietary Fiber
6g
26%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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