Hearty Turnip & White Bean Soup
This Hearty Turnip & White Bean Soup is a comforting and nutritious meal, packed with earthy turnips, protein-rich cannellini beans, and vibrant greens, all simmered in a savory vegetable broth. It's a perfect, wholesome dish for a chilly day.
For 6 servings
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the peeled and cubed turnips, rinsed cannellini beans, vegetable broth, dried thyme, and bay leaf. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the turnips are fork-tender.
Remove the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed. For a slightly thicker soup, you can mash a portion of the turnips and beans against the side of the pot with a spoon.
Stir in the fresh spinach or chopped kale. Cook for 2-3 minutes, or until the greens have wilted.
Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Build Flavor Layers: Don't rush the initial sauté of the aromatics (onion, carrots, celery, garlic). This step is crucial for developing a deep, savory base for your soup.
- 2Don't Overcook Turnips: Turnips can become mushy if cooked too long. Check for doneness by piercing with a fork; they should be tender but still hold their shape.
- 3Customize Greens: While spinach and kale are great, feel free to use other hearty greens like Swiss chard or collard greens. If using tougher greens, add them a few minutes earlier to ensure they soften adequately.
- 4Batch Cooking & Freezing: This soup freezes beautifully. Allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes with the garlic, or a dash of hot sauce at the end for a warming heat.
Heartier ProteinHeartier Protein
For a non-vegan option, add shredded cooked chicken or turkey breast during the last 10 minutes of simmering. For a vegan protein boost, consider adding cooked lentils.
Herb SwapHerb Swap
Experiment with other herbs like rosemary or sage for a different aromatic profile. A sprig of fresh rosemary added with the broth can be lovely.
Why this is on our healthy list.
Rich in Fiber
Turnips and white beans are excellent sources of dietary fiber, promoting digestive health, aiding in blood sugar control, and contributing to a feeling of fullness.
Nutrient-Dense
Turnips provide Vitamin C, K, and folate, while cannellini beans offer plant-based protein, iron, and magnesium, supporting overall bodily functions and energy levels.
Low in Calories, High in Satiety
This soup is naturally low in calories but high in fiber and protein, making it a satisfying meal that can help with weight management without sacrificing flavor or nutrition.
Frequently asked questions
Yes, great northern beans or navy beans would be excellent substitutes for cannellini beans, offering a similar creamy texture and nutritional profile.
