Description
This creamy and nourishing White Bean Soup is a simple one-pot meal packed with wholesome ingredients like cannellini beans, kale, and vegetable broth. Perfectly seasoned with Italian herbs, garlic, and a hint of chili flakes, it's easy to prepare in about 40 minutes and makes a comforting, gluten-free dish ideal for any day of the week.
Ingredients
Scale
Main Ingredients
- 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)
- 4 15-ounce cans cannellini beans (drained and rinsed)
- 4-5 cups vegetable broth
- 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)
- 3 cups chopped kale or baby spinach
- 2 tablespoons lemon juice
Optional Garnish
- Shredded parmesan cheese (used Violife for dairy-free option)
Instructions
- Heat the base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic, sliced carrots, and chopped celery. Cook, stirring frequently, for about 5 minutes until the vegetables soften.
- Add beans and seasonings: Add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt into the pot. Stir well to combine all the ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes to allow flavors to meld.
- Blend for creaminess: Transfer about 2 cups of the soup to a blender and blend until smooth. Return the blended soup back to the pot. Alternatively, use an immersion blender directly in the pot and blend a few times to achieve a creamy texture.
- Adjust consistency: Stir the soup well. If it seems too thick, add extra vegetable broth gradually until you reach your preferred consistency.
- Add greens: Stir in the chopped kale or baby spinach. Let the soup simmer for a few more minutes until the greens are wilted and tender (kale may take slightly longer).
- Finish and season: Stir in the lemon juice and taste the soup. Adjust seasoning by adding more salt, pepper, or red chili flakes as desired.
- Serve: Serve the soup warm, optionally topped with shredded parmesan and accompanied by crusty bread for a satisfying meal.
Notes
- This soup is naturally dairy-free and gluten-free; use a dairy-free cheese like Violife if desired.
- Blending part of the soup creates a creamy texture without added cream.
- Italian seasoning can be replaced with dried herbs like basil, oregano, and thyme.
- For extra protein, consider adding cooked chicken or sausage if not keeping it vegetarian.
- Adjust chili flakes to control the spice level according to your preference.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 5 g
- Sodium: 682 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 13 g
- Protein: 18 g
- Cholesterol: 0 mg
