Turnip greens soup with potatoes and beans is a rustic and wholesome dish, perfect when you crave something simple but full of flavor. Made with fresh turnip greens, diced potatoes and cannellini beans, this vegetarian soup unites humble ingredients from peasant tradition into a nourishing and truly delicious recipe.
It’s an easy and quick preparation, ideal for serving a warm, comforting first course on slightly cooler days. The potatoes make the soup creamy while the beans add texture and taste, creating a perfect balance of flavors.
Serve it hot or warm, perhaps with a drizzle of extra virgin olive oil and some crusty bread; try it and you’ll see how good it is!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Seasonality: Winter, Spring
- Energy 183.44 (Kcal)
- Carbohydrates 35.53 (g) of which sugars 3.16 (g)
- Proteins 7.15 (g)
- Fat 2.03 (g) of which saturated 0.33 (g)of which unsaturated 0.33 (g)
- Fibers 7.69 (g)
- Sodium 492.11 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz turnip greens (net weight after trimming)
- 1 2/3 cups potatoes (diced)
- 1/2 cup canned cannellini beans (drained)
- 1 spring onion
- 1 carrot
- 1 clove garlic
- chili pepper (to taste)
- vegetable broth
- extra virgin olive oil
- salt
Tools
- Pot
- Cutting board
- Peeler
Preparation
After removing the tougher outer and damaged leaves, rinse the turnip greens well under running water and chop them into small pieces.
Clean the spring onion and slice it thinly, peel the carrot and cut it into small cubes. Wash, peel and cut the potatoes into bite-sized pieces.
Put the spring onion, the crushed garlic clove and the carrots into a pot. Add a drizzle of olive oil, a pinch of chili and sauté for a few moments.
Add the potatoes and the turnip greens and stir. Cover with boiling vegetable broth and season with salt.
Drain the beans from their liquid and add them to the soup. Stir, cover with a lid and let it simmer for 15-20 minutes, or until the potatoes and turnip greens are tender.
If you like, you can scoop out a ladle of soup and blend it with an immersion blender to thicken the broth.
The turnip greens soup with potatoes and beans is ready; ladle it into bowls and serve hot or warm. You can add golden pan-toasted croutons, or simply a drizzle of raw olive oil.
Tips and notes
You can use cannellini beans, borlotti beans, or other varieties of your choice.
You can replace the carrot with a piece of pumpkin or with a sweet potato.
You can omit the garlic and the chili if you prefer. You can replace the spring onion with a shallot or half an onion.
FAQ (Questions and Answers)
Can I prepare the soup in advance?
Of course, you can prepare it a few hours ahead and then reheat it when needed.
Can I add pasta?
Yes, if you want to make the soup heartier and more nutritious you can add about 3 oz (80 g) of semolina pasta and cook it together with the vegetables.
