White Bean Soup
This White Bean Soup is incredibly creamy, nourishing and so easy to to make. It’s a simple one-pot meal you can throw together in about 30 minutes. Naturally dairy and gluten free!
Servings: 8 servings
Calories: 325kcal
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 onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
- Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.
- Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
- Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot. Alternatively, use an immersion blender and blend a few times to create a creamier texture.
- Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.
- Stir in the chopped kale or spinach and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).
- Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
- Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Enjoy!
Video
Notes
- Add some fresh herbs - Add 1 tablespoon of either fresh chopped rosemary or thyme. You can lower the amount of Italian seasoning if you do this, to maybe 1-2 teaspoons.
- Optional - Sprinkle some parmesan on top (I use Violife dairy-free parmesan or my homemade Vegan Parmesan).
- Any white beans will work here - white navy beans, great northern beans, or even garbanzo beans if you want.
- How to store leftovers - Once cool, place in a container and refrigerate for up to 5 days. Or freeze for up to 2 months.
- You can make this thick like a stew or as thin as you like. I prefer it somewhere in the middle, but adjust the broth amount to your own preferences.
- Slow cooker - Sauté the onions, garlic, carrots, and celery in a pot on the stove before dumping the mixture into a slow cooker along with the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Place the lid on top and cook on High for 2 to 3 hours or on Low for 4 to 5 hours. Blend some of the soup. Pour it back into the crockpot, stir in the kale, and continue cooking for 30 minutes. Add the lemon juice and adjust the flavors as needed.
- Instant pot - Use sauté mode to cook the veggie mixture, then pour in the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Seal the lid on top and cook on High Pressure for 10 minutes. Release the pressure, blend some of it, then turn the sauté on and add the greens and cook until wilted. Stir in the lemon juice and serve.
Nutrition
Serving: 1of 8 servings | Calories: 325kcal | Carbohydrates: 56g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 682mg | Potassium: 1261mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5892IU | Vitamin C: 29mg | Calcium: 258mg | Iron: 8mg