CategoryDifficultyIntermediate
White Bean Soup Recipe
Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Nutrition Facts

8 servings

Serving size

8


Amount per serving
Calories325
% Daily Value *
Total Fat 5g7%
Saturated Fat 1g5%
Sodium 682mg30%
Total Carbohydrate 56g21%
Dietary Fiber 13g47%
Total Sugars 5g
Protein 18g

Vitamin A 5892mcg655%
Vitamin C 29mg33%
Calcium 258mg20%
Iron 8mg45%
Potassium 1261mg27%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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
 15 ounce cans cannellini beans drained and rinsed
 5 cups vegetable broth
 1 tablespoon tomato paste
 1 tablespoon Italian seasoning
 ½ teaspoon red chili flakes
 ½ teaspoon ground black pepper
 ½ teaspoon salt more to taste
 3 cups chopped kale or baby spinach
 2 tablespoons lemon juice
Directions :
1
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.
2
Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.
3
Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
4
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.
5

Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.

6
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).
7
Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
8
Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl.
Enjoy Your Meal !

Ingredients

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
 15 ounce cans cannellini beans drained and rinsed
 5 cups vegetable broth
 1 tablespoon tomato paste
 1 tablespoon Italian seasoning
 ½ teaspoon red chili flakes
 ½ teaspoon ground black pepper
 ½ teaspoon salt more to taste
 3 cups chopped kale or baby spinach
 2 tablespoons lemon juice

Directions

Directions :
1
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.
2
Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.
3
Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
4
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.
5

Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.

6
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).
7
Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
8
Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl.
Enjoy Your Meal !

Notes

Mastering the Art of Delicious White Bean Soup : The Ultimate Guide

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