Description
This White Bean Soup is a creamy, nourishing, and easy-to-make one-pot meal packed with wholesome ingredients like cannellini beans, fresh vegetables, and kale or spinach. Perfect for a comforting lunch or dinner, it delivers warmth and flavor with every spoonful and is naturally dairy and gluten free.
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 (I used Violife)
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil and warm it up.
- Sauté the vegetables: Add the finely chopped onion, minced garlic, sliced carrots, and chopped celery. Cook while stirring frequently for about 5 minutes until vegetables soften.
- Add beans and seasonings: 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 soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to develop flavor.
- Blend part of the soup: Transfer about 2 cups of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender to blend directly in the pot a few times to create a creamy texture.
- Adjust consistency: Stir the blended soup well. If it feels too thick, add more vegetable broth until the desired consistency is reached.
- Add greens and wilt: Stir in the chopped kale or baby spinach. Let it simmer for a few minutes until the greens have wilted and softened (kale may take a few extra minutes).
- Finish with lemon juice: Stir in the lemon juice, then taste and adjust seasoning by adding more salt, pepper, or red chili flakes as preferred.
- Serve: Serve the soup warm, optionally garnished with shredded parmesan and accompanied by crusty bread for a complete meal. Enjoy!
Notes
- This soup is naturally dairy and gluten free; use vegan parmesan or skip cheese for a vegan option.
- For a creamier texture, blend more of the soup or use an immersion blender thoroughly.
- You can substitute kale with baby spinach or other leafy greens according to preference.
- Adjust the broth quantity to achieve your preferred soup thickness.
- This recipe makes about 8 servings and can be stored in the refrigerator 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
