Hearty White Bean Soup
White bean soup is a classic favorite, perfect for warming you up on cool fall and winter evenings. It showcases creamy cannellini beans, hearty greens, and aromatic herbs, resulting in a filling and flavorful bowl.
Servings: 6 servings
Calories: 154kcal
Ingredients
- ¼ cup olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 2 medium carrots chopped into coins
- 2 celery stalks diced
- 1 teaspoon kosher salt more to taste
- 3 15 ounce cans cannellini beans drained and rinsed
- 2 large yukon gold potatoes diced
- 1 tablespoon oregano
- ½ teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 bay leaves
- 3 cups baby kale
- 1 tablespoon parsley finely chopped
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the diced onion and sauté for about 3 minutes.
- Turn up the heat to medium. Add the carrots and celery and sauté for another 5 minutes. Season with salt. Add the garlic and cook for another minute.
- Add the potatoes, oregano, red pepper flakes, bay leaves, and vegetable broth.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
- Rinse and drain the beans, add them to the pot, and cook for an additional 5 minutes.
- Turn off the heat. Remove the lid and discard the bay leaves.
- Add in the baby kale and stir until it's wilted.
- Garnish the soup with chopped parsley and enjoy with crusty bread.
Nutrition
Calories: 154kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1044mg | Potassium: 386mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4909IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg