Protein Packed Beans & Greens Soup

Recipe By Matthew Maida

There is nothing better than a meal that tastes like a classic but works as hard as you do. I love this recipe because it takes the rustic, garlicky soul of traditional beans and greens and gives it a massive functional upgrade without changing the flavor one bit. It’s warm, comforting bowl that feels like a cheat meal for your macros while keeping things incredibly simple.

Yield
6 cups
Serving Size
1.5 cups
Nutrition *
350
Calories
35g
Protein
7g
Fat
34g
Carbs
0g
Sugar
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ingredients

Featured Ingredient

Unflavored Pronativ Native Whey Protein Powder package on a white background
Unflavored Protein Powder
  • 2 tbsp olive oil
  • 4 cloves garlic, thinly sliced or minced
  • 4 cups chicken or vegetable broth
  • 4 scoops Pronativ Unflavored Protein Powder
  • 2 (15-ounce) cans cannellini beans (rinsed and drained)
  • 1 large head of escarole (roughly chopped)
  • Salt and black pepper to taste

Directions

  1. Heat the olive oil in large pot over medium heat. Sauté the garlic for 1 min.
  2. In a separate bowl, whisk 4 scoops of Pronativ with 4 cups of broth (at room temp/cool) until completely dissolved.
  3. Pour the dissolved protein/broth mixture into the pot. Add the beans. Bring slowly to a gentle simmer over medium-low heat. Simmer 10 min.
  4. Stir in chopped Escarole until wilted, about 3 to 5 min.
  5. Season with salt and pepper to taste. Garnish with EVOO and fresh grated parmesan if desired.

Person sitting outdoors with trees and sunset in the background

Meet Matthew Maida

Hi, I’m Matthew! I’m a Buffalo, NY native and part of the Pronativ team. I spent a few incredible years living in Italy, where I fell in love with the magic of simple, high-quality ingredients. The kitchen is my happy place—I’m always cooking up new ideas and putting a creative spin on high-protein recipes that are as fun to make as they are to eat!

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