Description
A comforting and hearty white bean soup perfect for a cozy dinner. This easy-to-make recipe features tender cannellini beans, fresh vegetables, and kale simmered in savory vegetable broth with Italian seasonings, creating a nutritious and flavorful meal that can be customized for vegan or vegetarian diets.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium Yellow Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 3 cups Chopped Kale
Liquids and Beans
- 6 cups Vegetable Broth
- 2 cans (15 ounces each) Cannellini Beans, drained
Seasonings and Others
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 1 tablespoon Italian Seasoning
- 1 piece Parmesan Rind (optional)
- Salt, to taste
- Pepper, to taste
- Grated Parmesan, for serving (optional)
Instructions
- Heat the Olive Oil: Warm 2 tablespoons of olive oil in a large pot over medium heat for about 2 minutes to prepare the cooking base.
- Sauté Vegetables: Add the diced yellow onion, sliced carrots, and chopped celery to the pot. Sauté these vegetables for 6-8 minutes until they soften and become fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic cloves and tomato paste. Cook for 2 minutes, allowing the garlic to release its aroma and the tomato paste to deepen in flavor.
- Add Broth and Beans: Pour in the vegetable broth and bring it to a gentle simmer. Then add the drained cannellini beans, Italian seasoning, and the optional parmesan rind. Let the soup simmer uncovered for 20 minutes so flavors meld.
- Incorporate Kale: Stir in the chopped kale and cook for an additional 5-10 minutes until the kale is tender but still vibrant.
- Finish and Serve: Remove the parmesan rind if used. Season the soup with salt and pepper to your taste. Serve hot with optional grated parmesan sprinkled on top for added richness.
Notes
- You can substitute olive oil with avocado oil for a different but equally delicious flavor.
- If you don’t have yellow onion, red onion or shallots can be used instead.
- For variety, replace carrots with parsnips and celery with leeks.
- Garlic powder can be used in a pinch if fresh garlic isn’t available.
- Chicken broth can substitute vegetable broth if you do not require a vegetarian version.
- Great northern or navy beans make excellent alternatives to cannellini beans.
- Spinach can be used instead of kale for quicker cooking and a milder taste.
- Skip the parmesan rind and use nutritional yeast for a vegan-friendly soup.
- Adjust salt and pepper to your taste preferences at the end of cooking.
