Description
A creamy, nourishing White Bean Soup made with cannellini beans, fresh vegetables, and flavorful seasonings. This easy one-pot meal is perfect for a comforting lunch or dinner and is naturally dairy and gluten free.
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)
- 4-5 cups vegetable broth
Seasonings and Others
- 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 (more to taste)
- 2 tablespoons lemon juice
- Optional shredded parmesan (I used Violife)
Instructions
- Heat the base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic, sliced carrots, and chopped celery. Cook, stirring frequently, for about 5 minutes until vegetables are softened.
- Add beans and seasonings: Stir in the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Mix thoroughly to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes to meld the flavors and cook the vegetables.
- Blend for creaminess: Transfer about 2 cups of the soup to a blender and puree until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender to partially blend the soup for a creamy texture.
- Adjust consistency: Stir well and add more vegetable broth if the soup is too thick until it reaches your preferred consistency.
- Add greens: Stir in the chopped kale or baby spinach. Let the soup simmer for a few more minutes until the greens are wilted and tender (kale will take slightly longer).
- Finish and season: Stir in the lemon juice. Taste and adjust salt, pepper, or red chili flakes as desired.
- Serve: Ladle the soup into bowls and optionally top with shredded parmesan. Serve warm, ideally with crusty bread on the side. Enjoy!
Notes
- This white bean soup is naturally dairy and gluten free; use vegan parmesan or omit cheese to keep it vegan.
- Blending part of the soup creates a creamy texture without any cream or dairy.
- If you prefer a thinner soup, add extra vegetable broth during the final blending step.
- Kale adds more texture and nutrients but spinach wilts faster if you're short on time.
- Adjust the red chili flakes to control the spiciness of the soup.
- This recipe makes a great one-pot meal perfect for meal prep and reheats well.
Nutrition
- Serving Size: 1 serving
- 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
