Description
A comforting and creamy Italian-inspired white bean soup made with cannellini beans, fresh vegetables, and aromatic herbs. This hearty soup is perfect for a cozy meal and can be customized with your choice of greens and optional parmesan topping.
Ingredients
Scale
Vegetables & Aromatics
- 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
- 3 cups chopped kale or baby spinach
Beans & Broth
- 4 (15-ounce) cans cannellini beans, drained and rinsed
- 4-5 cups vegetable broth
Seasonings
- 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
- 2 tablespoons lemon juice
Optional
- Shredded parmesan cheese or dairy-free alternative (such as Violife)
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery and cook, stirring frequently, for 4-5 minutes until the vegetables start to soften.
- Add beans and seasoning: Stir in the drained cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes to allow the flavors to meld and the vegetables to soften further.
- Blend the soup: Transfer about 2 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to partially blend the soup for a creamier texture. Return the blended soup to the pot and stir well. Adjust consistency by adding more broth if needed.
- Add greens: Stir in the chopped kale or baby spinach and let the soup simmer for a few minutes until the greens are wilted and tender, allowing kale a few extra minutes to soften if used.
- Final seasoning: Stir in the lemon juice to brighten the flavor. Taste the soup and add additional salt, black pepper, or red chili flakes if desired.
- Serve: Ladle the warm soup into bowls and optionally garnish with shredded parmesan or a dairy-free alternative. Serve with crusty bread if desired for a complete meal. Enjoy!
Notes
- Add fresh herbs such as 1 tablespoon of chopped rosemary or thyme for extra flavor, reducing the Italian seasoning accordingly.
- Parmesan topping is optional; dairy-free alternatives like Violife work well for vegan preferences.
- Any type of white beans can be substituted including navy beans, great northern beans, or garbanzo beans.
- You can adjust the thickness of the soup by varying the amount of broth to your preference, from a thick stew-like consistency to a thinner soup.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
