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Rustic yet elegant, White Bean, Artichoke and Baby Greens Soup is light, healthful, easy and perfect for an early fall day!


Total time

0 minutes




  • 3 tablespoons olive oil ((divided))
  • 1 large onion (finely chopped)
  • 2 large carrots (finely chopped)
  • 3 stalks celery (finely chopped)
  • 4 cloves garlic (minced)
  • 8 cups chicken or vegetable broth (or as needed)
  • 1 can (14.5-ounce) diced tomatoes with Italian herbs
  • 1 tablespoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 2 cans (15-ounce) cannellini beans (drained and rinsed)
  • 1 box (10-ounce) frozen artichoke hearts, thawed and coarsely chopped
  • 2 (5-ounce) containers baby "power" greens
  • fresh parsley (optional)
  • salt and freshly ground black pepper (to taste)
  • freshly grated Parmesan cheese


  1. Heat oil in a Dutch oven or soup pot over medium-high heat. Add the onion, carrots and celery. Reduce heat to medium-low and cook 8-10 minutes or until vegetables are softened, stirring frequently. Stir in garlic and cook 15 seconds or until fragrant.
  2. Add broth, tomatoes, Italian seasoning and red pepper flakes. Bring to a boil, reduce heat to medium-low and simmer uncovered 5-10 minutes or until vegetables are very tender.
  3. Stir in beans, artichokes hearts, baby greens and salt and black pepper, to taste. Simmer gently until heated through and greens are wilted.
  4. Add parsley if using and adjust seasoning with salt and black pepper, to taste. Serve topped with Parmesan cheese.
  5. View the recipe instructions at From a Chef's Kitchen

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