Description
A comforting and creamy White Bean Soup featuring cannellini beans, fresh vegetables, and nutritious greens. This easy one-pot recipe is perfect for a cozy meal and can be enjoyed dairy and gluten free, with optional parmesan for extra flavor.
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 shredded parmesan cheese (e.g., Violife)
Instructions
- Sauté 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 5 minutes until vegetables are softened.
- Add Beans and Seasonings: Add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Stir everything together thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 minutes to allow flavors to meld.
- Blend the Soup: Carefully transfer about 2 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend portions of the soup for a creamier texture. Return blended soup to the pot and stir well. Add extra broth if the soup is too thick.
- Add Greens: Stir in the chopped kale or baby spinach and simmer for a few minutes until the greens are wilted and tender (kale may take a little longer to soften).
- Final Seasoning: Add lemon juice and taste the soup. Adjust seasoning with more salt, pepper, or red chili flakes as desired.
- Serve: Serve the soup warm with optional shredded parmesan cheese and a side of crusty bread for a satisfying meal.
Notes
- This soup is naturally dairy-free and gluten-free; add parmesan only if desired.
- Using an immersion blender makes it quicker to achieve the creamy texture without removing soup from the pot.
- Kale adds a heartier texture, but baby spinach wilts faster and is a great alternative.
- Add more vegetable broth to adjust the thickness according to your preference.
- For a spicier soup, increase red chili flakes gradually.
- Leftovers can be refrigerated for up to 3 days or 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
