Description
This comforting white bean soup is a hearty and nutritious dish perfect for a cozy dinner. Featuring creamy cannellini beans, fresh kale, and a rich vegetable broth base enhanced with tomato paste and Italian seasoning, this soup delivers warmth and satisfaction. The addition of optional Parmesan rind adds a subtle depth of flavor, making it an ideal meal for cooler evenings or whenever you need a comforting bowl of soup.
Ingredients
Scale
Soup Base
- 2 tablespoons Olive Oil (substitute with avocado oil for a different taste)
- 1 medium Yellow Onion, diced (use red onion or shallots for a unique twist)
- 2 medium Carrots, sliced (parsnips can be a great alternative)
- 2 stalks Celery, chopped (leeks can work in a pinch)
- 4 cloves Garlic, minced (garlic powder is fine if you’re in a rush)
- 2 tablespoons Tomato Paste (crushed tomatoes can also work well)
Broth and Beans
- 6 cups Vegetable Broth (chicken broth can be used if not vegetarian)
- 2 cans (15 ounces each) Cannellini Beans, drained (great northern or navy beans are good substitutes)
- 1 tablespoon Italian Seasoning (oregano and basil can also suffice)
- 1 piece Parmesan Rind (optional; skip for a vegan option or use nutritional yeast)
Greens and Garnish
- 3 cups Chopped Kale (spinach is a quick cooking alternative)
- Salt, to taste (adjust to your preference)
- Pepper, to taste (adjust to your preference)
- Grated Parmesan, for serving (optional for those keeping it vegan)
Instructions
- Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering but not smoking.
- Sauté Vegetables: Add diced yellow onion, sliced carrots, and chopped celery to the pot. Cook while stirring occasionally for about 6-8 minutes until the vegetables soften and become fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic cloves and tomato paste. Cook for 2 more minutes to develop their flavors and coat the vegetables evenly.
- Add Broth and Beans: Pour in 6 cups of vegetable broth and bring the mixture to a gentle simmer. Add the drained cannellini beans, Italian seasoning, and the optional Parmesan rind. Let the soup simmer uncovered for 20 minutes to combine flavors.
- Incorporate Greens: Stir in the chopped kale and cook for an additional 5-10 minutes until the kale is tender but still vibrant green.
- Finalize Seasoning and Serve: Remove the Parmesan rind if used. Season the soup with salt and pepper to taste. Ladle the soup into bowls and serve hot, optionally topped with grated Parmesan cheese.
Notes
- For a vegan version, omit the Parmesan rind and cheese or substitute with nutritional yeast.
- You can swap cannellini beans with great northern or navy beans depending on availability.
- If fresh kale isn’t available, spinach can be used for a quicker cooking time.
- Chicken broth can replace vegetable broth if you prefer a non-vegetarian option.
- To save time, garlic powder can be used instead of fresh garlic.
- Adjust seasoning carefully at the end, especially if using broth that already contains salt.
