White Bean Soup

5 from 1 vote

This white bean soup is a comforting, wholesome, one-pot meal that's perfect for busy lunches and weeknight dinners.

Prep Time5

Cook Time25

Total Time30

Course: Main, Soup

Cuisine: American

Diet: Vegetarian

Freezer friendly: 3 Months

Shelf life: 5 Days

Servings:

Author: Samira

Equipment

Hand-held immersion blender or a blender

Ingredients

45 oz cannellini beans 3 x 15 oz cans, drained and rinsed (or 4 cups)
5 cups vegetable broth or chicken broth
5 oz onion 1 medium (1 cup finely chopped)
4 oz carrots 3 small (1 cup diced)
2.5 oz celery 2 stalks (1/2 cup diced)
2 oz kale or spinach (2 cups packed)
4 cloves garlic (1/2 Tbsp minced)
4 inch parmesan cheese or 1/4 cup shredded
2 Tbsp olive oil
1 Tbsp tomato paste
1 tsp Italian seasoning
2 sprigs fresh rosemary 1 tsp finely chopped (or 1/2 tsp dried)
1/2 tsp red chili flakes
2 bay leaves
1/2 tsp salt or to taste
1/4 tsp black pepper

US Customary - Metric

Instructions

Drain and rinse the canned beans. Dice the onion, carrots, and celery. Chop the kale. Mince the garlic and fresh rosemary.
In a large saucepan, heat the olive oil over medium-high heat. Add the onions, celery, and carrots and sauté for about 3-5 minutes.
Mix in the minced garlic, tomato paste, chili flakes, and Italian seasoning. Stir constantly for 1 minute.
Add a little of the broth to deglaze the pan, then pour the rest of the broth and stir in the cannellini beans, the bay leaf, and the parmesan rind.
Bring to a boil over high heat. Reduce the heat to medium-low, add the kale, mix, and cover with the lid. Simmer for about 15 minutes.
Remove the bay leaf. Blend a portion of the soup (1-2 cups) and mix it back in to achieve the thicker, creamier consistency. If it becomes too thick, add some more liquid (broth or water).
Add the salt (as needed), black pepper, and minced fresh rosemary. Stir well and serve the white bean soup with extra shaved parmesan and crusty bread.

Video

Notes

To store: Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave or on the stovetop.

Check the blog post for more tips!

Nutrition