Dandelion Greens and White Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Earthy dandelion greens simmered with creamy white beans and vegetables for a deeply flavorful, nutrient-rich soup. This french-inspired soups ready in about 40 minutes pairs extra virgin olive oil, medium, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium, finely diced onion
• 2 cloves, minced garlic
• 3 cups, stems removed and chopped dandelion greens
• 1 (15 oz) can, rinsed and drained white beans
• 4 cups vegetable broth
• 1/2 cup, diced carrots
• 1/2 cup, diced celery
• 1/2 tsp dried thyme
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
2. Step 2: Stir in dandelion greens, carrots, and celery. Cook 3-4 minutes until greens wilt and vegetables soften.
3. Step 3: Add white beans, vegetable broth, dried thyme, salt, and pepper. Bring to a simmer and cook 20 minutes to meld flavors.
4. Step 4: Remove from heat and stir in 1 tbsp lemon juice. Adjust seasoning to taste. Serve hot.