Description
This Comforting White Bean Soup is a hearty, nourishing dish perfect for a cozy dinner. Featuring creamy cannellini beans, fresh vegetables, and savory herbs, it’s easy to prepare and ideal for warming up on chilly evenings. With an optional parmesan rind for depth of flavor, this soup offers a delightful balance of textures and tastes, and can be easily adapted for vegan versions.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium Yellow Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery Stalks, chopped
- 4 cloves Garlic, minced
- 3 cups Chopped Kale
Liquids
- 2 tablespoons Olive Oil (substitute with avocado oil if desired)
- 6 cups Vegetable Broth (or chicken broth for non-vegetarian)
Beans and Seasonings
- 2 cans (15 ounces each) Cannellini Beans, drained
- 2 tablespoons Tomato Paste
- 1 tablespoon Italian Seasoning (oregano and basil as alternatives)
- Salt, to taste
- Pepper, to taste
Optional
- 1 piece Parmesan Rind (skip or replace with nutritional yeast for vegan option)
- Grated Parmesan for serving (optional)
Instructions
- Heat the Oil: In a large pot, warm 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering to create the base for sautéing your vegetables.
- Sauté Vegetables: Add the diced yellow onion, sliced carrots, and chopped celery stalks to the pot. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables have softened and the onion is translucent.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Continue cooking for 2 minutes to allow the garlic to become fragrant and the tomato paste to deepen in flavor.
- Add Broth and Beans: Pour in 6 cups of vegetable broth and bring the mixture to a gentle simmer. Add the drained cannellini beans, Italian seasoning, and the optional parmesan rind. Allow the soup to simmer uncovered for 20 minutes to blend the flavors.
- Incorporate the Kale: Stir in the chopped kale and cook for an additional 5 to 10 minutes, until the kale is tender and fully integrated into the soup.
- Finish and Serve: Remove the parmesan rind if used. Season the soup with salt and pepper according to your taste preferences. Serve hot, garnished with grated parmesan if desired.
Notes
- For a vegan version, omit the parmesan rind and cheese or replace with nutritional yeast for a cheesy flavor.
- Substitute cannellini beans with great northern or navy beans if preferred.
- Leeks can be used instead of celery for a milder flavor.
- Spinach may be substituted for kale for a quicker cooking time.
- If using chicken broth, note that the recipe is no longer vegetarian.
- Garlic powder can be used as a faster alternative to fresh garlic.
