EatingWell: This fiber-rich soup is an easy, healthy dinner when you’re pressed for time – Baltimore Sun

By Amanda Stanfield, EatingWell

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 seaso