Hearty White Bean Soup
Hearty White Bean Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 2 carrots, medium, peeled and finely diced
- 2 celery stalks, finely diced
- 4 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried Italian herbs
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup water
- 6 cups vegetable broth
- 1 bay leaf
- 2 cannellini beans, 15-ounce cans, drained and rinsed
- 1 teaspoon kosher salt, or to taste
For Finishing
- 4 cups kale, stems removed, chopped
- 2 tablespoons fresh lemon juice
For Garnish
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon olive oil, for drizzling
- 1/4 teaspoon red chili flakes, or to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery stalks. Sauté for 7 to 8 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 8 min
- 2
Add the minced garlic, tomato paste, dried Italian herbs, and freshly ground black pepper to the pot. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 3
Deglaze the pot with 1/4 cup of water, scraping up any browned bits from the bottom. Stir in the vegetable broth, bay leaf, drained and rinsed cannellini beans, and kosher salt. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld.
⏱️ 25 min
- 4
Remove the bay leaf from the pot. Using an immersion blender, blend about one-third of the soup directly in the pot until you reach your desired creamy consistency, ensuring plenty of whole beans and vegetable chunks remain for texture. (Alternatively, carefully scoop 2 to 3 cups of soup into a regular blender, blend until smooth, and return to the pot).
⏱️ 5 min
- 5
Stir in the chopped kale and fresh lemon juice. Continue to cook for another 2 to 3 minutes, or until the kale has wilted.
⏱️ 3 min
- 6
Ladle the hearty white bean soup into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese, a drizzle of olive oil, a pinch of red chili flakes, and fresh chopped parsley. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty White Bean Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 2 carrots, medium, peeled and finely diced
- 2 celery stalks, finely diced
- 4 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried Italian herbs
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup water
- 6 cups vegetable broth
- 1 bay leaf
- 2 cannellini beans, 15-ounce cans, drained and rinsed
- 1 teaspoon kosher salt, or to taste
For Finishing
- 4 cups kale, stems removed, chopped
- 2 tablespoons fresh lemon juice
For Garnish
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon olive oil, for drizzling
- 1/4 teaspoon red chili flakes, or to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery stalks. Sauté for 7 to 8 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 8 min - 2
Add the minced garlic, tomato paste, dried Italian herbs, and freshly ground black pepper to the pot. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 3
Deglaze the pot with 1/4 cup of water, scraping up any browned bits from the bottom. Stir in the vegetable broth, bay leaf, drained and rinsed cannellini beans, and kosher salt. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld.
⏱️ 25 min - 4
Remove the bay leaf from the pot. Using an immersion blender, blend about one-third of the soup directly in the pot until you reach your desired creamy consistency, ensuring plenty of whole beans and vegetable chunks remain for texture. (Alternatively, carefully scoop 2 to 3 cups of soup into a regular blender, blend until smooth, and return to the pot).
⏱️ 5 min - 5
Stir in the chopped kale and fresh lemon juice. Continue to cook for another 2 to 3 minutes, or until the kale has wilted.
⏱️ 3 min - 6
Ladle the hearty white bean soup into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese, a drizzle of olive oil, a pinch of red chili flakes, and fresh chopped parsley. Serve warm.
⏱️ 2 min