Description

Enjoy the rich flavors of this White Bean Soup, featuring nourishing ingredients like cannellini beans and fresh greens. It’s an ideal choice for a quick, healthy meal that warms the soul.

Ingredients

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2 tablespoons extra-virgin olive oil
½ medium yellow onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
½ teaspoon sea salt
freshly ground black pepper
1 tablespoon tomato paste
3 garlic cloves, grated
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 teaspoon chopped fresh rosemary leaves, or ½ teaspoon dried
pinch red pepper flakes
4 cups vegetable broth
3 cups cooked cannellini beans, drained and rinsed
2 cups chopped kale leaves or fresh spinach
1 tablespoon fresh lemon juice
parmesan cheese, for serving, optional

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, carrots, celery, salt, and several grinds of pepper. Cook for 6 to 8 minutes until softened.
Stir in tomato paste, garlic, thyme, rosemary, and red pepper flakes. Add broth and beans; simmer for 20 minutes.
Add kale and cook until wilted. Then, stir in lemon juice and season to taste.
Serve topped with Parmesan cheese, if desired.

Notes

For added flavor, consider including a bay leaf while the soup simmers, removing it before serving.
You can substitute kale with fresh spinach for a slightly different texture.
This soup can be made ahead and flavors develop even more after resting.

Nutrition

Serving Size: 1 serving
Calories: 291
Sugar: 3g
Sodium: 398mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 12g
Protein: 13g
Cholesterol: 0mg