White Bean Soup
A soup with all the feels…
White Bean Soup
Ingredients
- 4 (15oz) cans cannellini beans, rinsed well and set aside
- 4 cups vegetable broth, divided
- 2 tsp liquid chicken bouillon
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 6 medium organic carrots, diced
- 4 celery, diced
- 4 cloves garlic, minced
- 1 tsp rosemary, minced
- 1 tsp fresh thyme, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- crushed red pepper flakes, to taste
- 4 cups kale, washed well and dried
- 1 medium lemon, juiced
- 1/2 cup grated parmensan, plus more for serving
- Chopped fresh parsley for garnish
Instructions
- Measure out one cup of white beans, place beans in a blender or food processor with one cup of broth. Blend until very smooth and set aside.
- In a large stock pot, heat olive oil over medium heat. Add onion, carrots and celery. Saute until veggies are tender, about 5 minutes. Add garlic and cook for additional minute.
- Add remaining 3 cups of vegetable broth, liquid chicken bouillon, the pureed beans, whole beans, rosemary, thyme, salt, pepper and crushed red pepper flakes. Let simmer for 15-20 minutes.
- Add kale and simmer for another 10 minutes. Stir in fresh lemon juice and 1/2 cup parmesan cheese. Stir well to combine.
- Ladle soup into bowls and garnish with parsley and extra parmensan. Serve with crusty bread.
Notes
I love adding cooked chopped bacon or dice ham to this recipe for a meaty flavor.
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