Smart Recipe Kitchen

2026-03-01

Serves: 6 | Total time: ~40 minutes | Why it works: Beans and potatoes thicken naturally; lemon keeps it bright.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 tsp red pepper flakes (optional)
• 2 cans (15 oz) cannellini beans, rinsed
• 2 small Yukon gold potatoes, diced
• 6 cups vegetable or chicken broth
• 1 tsp dried thyme, 1 tsp dried oregano
• 3 cups chopped kale or spinach
• 1/3 cup grated Parmesan
• Juice of 1/2 lemon
• Salt and black pepper
• Baguette slices + olive oil for toast

Method

1) In a pot, heat oil over medium. Sauté onion and carrot 5 minutes. Add garlic, tomato paste, red pepper flakes; cook 1 minute.

2) Add beans, potatoes, broth, thyme, oregano, 1 tsp salt, and pepper. Simmer 18–20 minutes until potatoes are tender.

3) Stir in greens; cook 3–4 minutes to wilt.

4) Off heat, add Parmesan and lemon juice. Adjust seasoning.

5) For toast: drizzle bread with oil, broil or grill until golden, rub with cut garlic if desired. Serve with soup.

Tips

• Blend 1 cup of the soup and return it for extra creaminess.
• Add cooked sausage for more protein.