Description
A creamy and nourishing White Bean Soup made with cannellini beans, vegetables, and leafy greens. This easy one-pot meal is naturally dairy and gluten free, perfect for a wholesome and comforting dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium sweet onion, finely chopped
- 5 cloves garlic, minced
- 2 large carrots, peeled and sliced into coins
- 2 stalks celery, chopped
- 3 cups chopped kale or baby spinach
Beans and Liquids
- 4 15-ounce cans cannellini beans, drained and rinsed
- 4 1/2 cups vegetable broth
- 2 tablespoons lemon juice
Seasonings and Oils
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, plus more to taste
Optional
- Shredded parmesan cheese (e.g., Violife) for serving
Instructions
- Heat and sauté: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently, for about 5 minutes until the vegetables soften and become fragrant.
- Add beans and seasonings: Add the drained cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 15 minutes to allow flavors to meld and vegetables to cook through.
- Blend for creaminess: Transfer about 2 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot and blend a few times to achieve a creamy texture. Return the blended portion to the pot.
- Adjust consistency: Stir well and if the soup is too thick, add more vegetable broth until desired consistency is reached.
- Add greens: Stir in the chopped kale or baby spinach. Simmer for a few minutes until the greens are wilted and tender. Kale will require a few extra minutes compared to spinach.
- Finish and season: Stir in the lemon juice. Taste the soup and adjust salt, pepper, or red chili flakes as needed for flavor balance.
- Serve: Serve the soup warm, optionally topped with a sprinkle of shredded parmesan cheese and alongside crusty bread for a complete meal. Enjoy!
Notes
- This recipe is naturally dairy and gluten free; use vegan parmesan for a dairy-free option.
- Blending part of the soup creates a creamy texture without needing cream or dairy.
- Feel free to substitute kale with spinach for quicker cooking.
- Adjust the seasoning to your preference, adding more chili flakes for heat or lemon juice for brightness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding a splash of broth if the soup thickens after refrigerating.
Nutrition
- Serving Size: 1 bowl
- Calories: 325 kcal
- Sugar: 5 g
- Sodium: 682 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 13 g
- Protein: 18 g
- Cholesterol: 0 mg
