This white bean soup is a comforting and healthy meal perfect for any night of the week. It’s a one-pot recipe filled with creamy white beans, tender vegetables, and aromatic herbs, delivering a hearty and satisfying experience in under an hour.
Why This Soup Matters
In a world of complicated recipes, this soup stands out for its simplicity. White bean soups like this one have been a staple in Mediterranean and European cuisines for centuries. They’re packed with plant-based protein and fiber, making them a nutritious choice while being incredibly affordable. This recipe is also versatile: you can easily adapt it based on what you have on hand, making it ideal for reducing food waste.
Ingredients and Preparation
To make this soup, you’ll need:
- White beans: Cannellini beans are the standard choice, but Great Northern or navy beans work well too.
- Aromatic base: Onion, garlic, carrots, and celery provide a rich foundation of flavor.
- Herbs: Rosemary and thyme add depth, either fresh or dried.
- Broth: Vegetable broth is essential for the soup’s liquid base.
- Kale: Fresh kale adds color, texture, and nutrients. Spinach or Swiss chard can be substituted.
- Lemon juice: A squeeze of lemon brightens the flavors at the end.
The process is straightforward: sauté the vegetables, simmer with broth and beans, then finish with kale and lemon juice. The key is to allow the flavors to meld during the simmering process, making the soup even more delicious over time.
Cooking Steps
- Sauté: Begin by cooking the onion, carrots, and celery in olive oil until softened (about 6-8 minutes). Add garlic, tomato paste, herbs, and red pepper flakes to build flavor.
- Simmer: Pour in the vegetable broth and beans. Bring to a simmer and cook for 20 minutes to allow the flavors to blend.
- Finish: Stir in the kale and cook until wilted. Finish with lemon juice, salt, and pepper to taste.
Storage and Reheating
Leftovers keep well in the fridge for up to 5 days, sealed in an airtight container. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently on the stovetop or in the microwave. The soup often tastes even better the next day as the flavors deepen.
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4-6
Ingredients:
- 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 (optional)
This white bean soup offers a comforting, healthy, and flavorful meal that is both quick to prepare and deeply satisfying. It’s a versatile recipe that can be tailored to your preferences, making it a perfect addition to any weeknight dinner rotation.
