White Bean Soup
A hearty and nutritious white bean soup, perfect for a cozy meal.
Ingredients
Vegetables
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion (chopped)
- 2 medium carrots (chopped)
- 2 ribs celery (chopped)
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon tomato paste
- 3 cloves garlic (grated)
- 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
- 1 teaspoon chopped fresh rosemary leaves ((or ½ teaspoon dried))
- Pinch red pepper flakes
- 4 cups vegetable broth
- 3 cups cooked cannellini beans (drained and rinsed)
- 2 cups chopped kale leaves or fresh spinach
- 1 tablespoon fresh lemon juice
- Parmesan cheese (for serving, optional)
Instructions
- Heat olive oil in a pot over medium heat. Add onion, carrots, celery, salt, and pepper; cook for 6-8 minutes until softened.
- Stir in tomato paste, garlic, thyme, rosemary, and red pepper flakes. Add broth and beans; simmer for 20 minutes.
- Add kale and cook until wilted, then stir in lemon juice and season to taste.
- Serve topped with Parmesan cheese, if desired.
Notes
For extra flavor, let the soup sit for a few minutes before serving.