White Bean Soup Recipe
Servings: 6
Calories: 180kcal
This Tuscan white bean soup is made with cannellini beans that add creamy richness, while herbs like rosemary and thyme flavor the broth. It's vegetarian, gluten-free, and ready in about 30 minutes!
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Ingredients
- 1 large bunch kale
- 2 cans cannellini beans 14 oz each
- 1 onion diced
- 3 carrots diced
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 8 cups water
- 1 parmesan cheese rind can be eliminated to make this vegan, or if you don't have one
- kosher salt to taste
- freshly ground black pepper to taste
- grated parmesan cheese optional topping
Instructions
- Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.
- Place a large stock pot over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.
- Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.
- Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)
- Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.
- Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.
- Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.
- Cover and bring to a boil. Lower heat to a medium simmer for at least 20 minutes, 30 minutes if you want it a little creamier. Season with salt and pepper to taste.
- Serve topped with freshly grated parmesan cheese.
Notes
- Don’t skip sizzling the herbs in the olive oil before mixing them in. You're allowing them to bloom, and infusing the olive oil with the flavors and aromas of the herbs. This will, in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.
- Adding a rind from parmesan cheese is one of my best secret tips. Save the rinds and use in soups and sauces to add umami. They freeze well and last for months.
- I used my Lodge cast iron enameled Dutch oven for this recipe. It has nice even heat for sweating the veggies and simmering the soup.
- Be sure to use the liquid in the cans of beans! It is liquid gold and adds flavor and creaminess to the soup.
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 258mg | Fiber: 8g | Sugar: 3g | Vitamin A: 7326IU | Vitamin C: 30mg | Calcium: 145mg | Iron: 4mg