Creamy White Bean Soup
This white bean soup is a simple, easy, and satisfying meal.
Perfect for busy weeknights.
And while the ingredient list is modest and mostly pantry staples, the soup packs a serious flavor (and nutritional!) punch.
Don’t be afraid to experiment with different greens!
I love kale, but the soup is also excellent with arugula, spinach, and even dandelion greens, so throw in whatever you have on hand.
A solid squeeze of lemon juice gives the soup a bright, zippy flavor, and a showering of fresh basil and Parmesan add optional but awesome flavor fireworks.
It’s intensely comforting…
Yet, it’s still surprisingly light, which makes it one of those fabulous recipes that’s able to transcend seasons. While I’d be happy to devour this soup in a Snuggie after a day of snowshoeing, I’d be just as excited to eat it in a tank top on a cool summer night.
It’s versatile like that.
Creamy White Bean Soup
3 (15-ounce) cans cannellini beans, rinsed and drained
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
2 large carrots peeled and chopped
1 stalk celery, diced
⅓ cup white wine (I use Pinot Grigio but you could also just use veggie broth)
2 cups chopped kale stems removed, finely chopped
4 cups good vegetable broth
1 tbsp tomato paste
salt and black pepper or to taste
¼ tsp red pepper flakes (omit if you don’t like spice)
½ tsp dried oregano
To garnish: lemon juice, fresh basil and Parmesan cheese
Saute the finely chopped onion in a large pot or dutch oven with the oil. Once it is soft and translucent, add in the garlic, celery and carrot. Saute an additional 8-10 minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor!
Add in the white wine and saute until most of the liquid has evaporated, about 3-5 minutes. Add in all remaining ingredients except for the kale and stir well.
Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
Transfer about 2 1/2 cups of the soup to a blender. Blend until smooth.
Transfer back to the pot and stir well to combine. If it’s too thick, add in more broth until it reaches your desired consistency.
Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired.
I usually add a bit more salt and pepper and a squeeze of lemon juice, diced fresh basil (or parsley) and a sprinkle of Parmesan cheese!
Did you make this? Mention @nutritionsara or tag #nutritionsara. I love to see your creations!
recipe credit www.eatwithclarity.com