Easy Super Greens Soup
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
Ingredient
- 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
Direction
- Heat oven to 375°F. Line rimmed baking pan with foil.
- 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.
- Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
- To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.
