Description
This hearty White Bean Soup combines creamy cannellini beans with fresh vegetables and Italian-inspired flavors for a comforting and nourishing meal. The blend of onions, garlic, carrots, celery, and kale or spinach creates a well-balanced, nutritious soup that can be enjoyed thick like a stew or more brothy, perfect for any season. Finished with a touch of lemon juice and optional dairy-free parmesan, this soup is both wholesome and versatile.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium sweet onion, finely chopped
- 5 cloves garlic, minced
- 2 large carrots, peeled and sliced into coins
- 2 stalks celery, chopped
- 3 cups chopped kale or baby spinach
Beans and Broth
- 4 (15-ounce) cans cannellini beans, drained and rinsed
- 4-5 cups vegetable broth
Seasonings and Others
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, more to taste
- 2 tablespoons lemon juice
- Optional: shredded parmesan (e.g., Violife dairy-free parmesan)
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic, sliced carrots, and chopped celery. Cook while stirring frequently for about 4-5 minutes until the vegetables begin to soften and become fragrant.
- Add Beans and Seasonings: Pour in the drained and rinsed cannellini beans, vegetable broth, and tomato paste. Stir in Italian seasoning, red chili flakes, ground black pepper, and salt. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce heat to low and let it simmer uncovered for 15 minutes. This allows the flavors to meld and the vegetables to tenderize further.
- Blend for Creaminess: Transfer about 2 cups of the soup into a blender and blend until smooth to create a creamy texture. Alternatively, use an immersion blender directly in the pot and pulse a few times until the desired creaminess is achieved. Return the blended soup back to the pot and stir well. Add more broth if the soup is too thick, adjusting to your preferred consistency.
- Add Greens and Final Seasoning: Stir in the chopped kale or baby spinach and let the soup simmer for a few minutes until the greens wilt and soften (kale will require a few extra minutes). Stir in the lemon juice. Taste the soup, adding extra salt, pepper, or red chili flakes as desired for seasoning.
- Serve and Garnish: Serve the soup warm, optionally topped with a sprinkle of shredded parmesan cheese or a dairy-free alternative. This soup pairs wonderfully with crusty bread for a complete meal.
Notes
- Add fresh herbs by incorporating 1 tablespoon of chopped rosemary or thyme to enhance the flavors. You may reduce the Italian seasoning to 1-2 teaspoons when doing this.
- Optional: Use your preferred parmesan cheese or a dairy-free substitute like Violife parmesan.
- Any white bean variety such as navy beans, great northern beans, or even garbanzo beans can substitute cannellini beans.
- Adjust broth quantity to achieve your preferred soup thickness – from a thick stew-like consistency to a thinner soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
