This brothy soup is finished with a bit of heavy cream for body and richness. For a thicker soup, mash 1/2 cup of the beans and stir into the soup right before adding the cream. Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well.

20-Minute White Bean Soup

Serves 6

Active Time: 10 minutes

Total Time: 20 minutes

4 cups reduced-sodium vegetable broth

2 cups frozen chopped sweet potatoes, thawed

2 cups frozen chopped collard greens, thawed

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

1 yellow onion, chopped

3 stalks celery, finely chopped

2 tablespoons lemon juice

6 cloves garlic, finely chopped

1 teaspoon salt-free garlic-and-herb seasoning

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/4 teaspoon crushed red pepper

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

1. Combine broth, sweet potatoes, collard greens, beans, onion, celery, lemon juice, garlic, garlic-and-herb seasoning, salt, pepper and crushed red pepper in a large Dutch oven. Bring to a boil over high heat. Cover, reduce heat to medium and cook, undisturbed, until the sweet potatoes are tender, about 10 minutes.

2. Stir in cream. Bring to a simmer, uncovered, over medium heat; simmer for 5 minutes. Divide among six bowls. Top with Parmesan.

Recipe nutrition per serving: 257 Calories, Total Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Carbohydrates: 41 g, Fiber: 10 g, Total Sugars: 5 g, Protein: 13 g, Sodium: 412 mg, Potassium: 902 mg, Phosphorus: 198 mg, Iron: 5 mg, Folate: 97 mcg, Calcium: 253 mg, Vitamin A: 16444 IU, Vitamin C: 18 mg, Vitamin D: 7 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.