Description
A creamy and nourishing White Bean Soup made with cannellini beans, fresh vegetables, and kale or spinach. This easy one-pot recipe is naturally dairy and gluten free, perfect for a comforting and healthy meal.
Ingredients
Scale
Soup Base
- 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)
Main Ingredients
- 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)
Greens and Finishing
- 3 cups chopped kale or baby spinach
- 2 tablespoons lemon juice
- Optional shredded parmesan (I used Violife)
Instructions
- Heat and sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently, for about 5 minutes until vegetables soften and become fragrant.
- 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 well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 minutes to allow flavors to meld and vegetables to cook through.
- Blend part of the soup: Transfer about 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender and blend a few times to achieve a creamier texture.
- Adjust consistency and add greens: Stir well and if the soup is too thick, add more vegetable broth to reach desired consistency. Add the chopped kale or spinach and simmer for a few minutes until greens are wilted and tender (kale may take a few extra minutes).
- Finish with lemon and seasoning: Stir in the lemon juice. Taste and adjust salt, pepper, or red chili flakes as needed for desired seasoning.
- Serve: Serve warm, optionally accompanied by crusty bread and topped with shredded parmesan cheese if desired. Enjoy your creamy, hearty White Bean Soup!
Notes
- This soup is naturally gluten and dairy free, making it suitable for those dietary needs.
- Use an immersion blender for easier blending and to keep some texture if preferred.
- Adjust the amount of vegetable broth to make the soup thicker or more broth-y as you like.
- Kale will take slightly longer to soften than spinach, so add it earlier if using kale.
- For a vegan version, omit parmesan or use a vegan alternative like Violife.
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
