Creamy White Bean Turnip Greens (Printable Version)
Velvety roasted turnip greens paired with creamy white beans, brightened by lemon and thyme.
# What You'll Need:
→ Vegetables
01 - 1 large bunch turnip greens (about 5 cups, chopped, tough stems removed)
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 medium Yukon Gold potato, peeled and diced
→ Legumes
07 - 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
→ Liquids
08 - 4 cups low-sodium vegetable broth
09 - 1 cup water
10 - 1/2 cup heavy cream or full-fat coconut milk
→ Seasonings & Aromatics
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon ground black pepper
15 - 1 teaspoon kosher salt, plus more to taste
16 - 1/2 teaspoon red pepper flakes, optional
17 - Zest and juice of 1/2 lemon
→ Garnish (optional)
18 - Extra virgin olive oil
19 - Chopped fresh parsley
# How To Make:
01 - Preheat oven to 400°F. Toss chopped turnip greens with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 10 to 12 minutes, until wilted and slightly crisped at the edges. Set aside.
02 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring regularly, for 5 to 6 minutes until vegetables are softened.
03 - Add minced garlic and diced potato to the pot. Cook for 2 minutes, stirring, until fragrant.
04 - Stir roasted turnip greens, drained beans, dried thyme, smoked paprika, black pepper, and kosher salt into the pot. Mix to combine thoroughly.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, until all vegetables are tender.
06 - Remove from heat. Blend the soup using an immersion blender until mostly smooth, leaving some texture if preferred. Alternatively, blend in batches using a stand blender and return to the pot.
07 - Stir in heavy cream or coconut milk, lemon zest, and lemon juice. Adjust seasoning with additional salt or pepper as needed.
08 - Ladle into bowls. Drizzle with extra virgin olive oil and top with chopped fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- The roasted turnip greens add a nutty depth thats such a pleasant surprise, like a quiet secret ingredient.
- This soup is pure comfort without being heavy, and it always manages to taste even better the next day for lunch.
02 -
- The soup can turn bland if you don’t season in layers—taste at every stage, even before blending.
- I learned that adding the lemon zest at the end (not earlier) makes the whole soup taste fresh and alive.
03 -
- Don’t skip roasting the greens—it’s what gives the soup its special toasty flavor.
- Reserve a handful of beans to stir in after blending for a little extra texture if you like it chunky.