This white bean soup is warm, comforting, and full of flavor. It’s made with soft cannellini beans, fresh veggies, and Italian spices. A bit of lemon juice adds brightness, while kale or spinach makes it extra nutritious. It’s an easy one-pot meal, perfect with crusty bread!
Ingredients Needed:
- 2 tablespoons olive oil
- 1 medium sweet onion
- 5 cloves garlic
- 2 large carrots
- 2 stalks celery
- 4 15-ounce cans cannellini beans
- 4-5 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 cups chopped kale or baby spinach
- 2 tablespoons lemon juice
- optional shredded parmesan
How To Make White Bean Soup Recipe?
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Stir and cook for 4-5 minutes until softened.
- Add the beans and broth: Stir in the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Mix well.
- Simmer the soup: Bring to a boil, then reduce the heat and let it simmer uncovered for 15 minutes.
- Blend for a creamy texture: Blend 2 cups of the soup in a blender until smooth, then pour it back into the pot. If using an immersion blender, blend lightly to make the soup a bit creamy.
- Adjust the consistency: If the soup is too thick, add more broth to reach the texture you like.
- Add greens and lemon juice: Stir in kale or spinach and let it cook for a few minutes until soft. Add lemon juice and stir well.
- Taste and serve: Adjust the seasoning if needed. Serve warm with parmesan and crusty bread. Enjoy!
Recipe Tips:
- Sauté the veggies well for deep flavor: Cook the onions, garlic, carrots, and celery until soft before adding the broth. This step helps bring out the sweetness of the vegetables and makes the soup taste richer.
- Blend a small portion for the best texture: Blending only 2 cups of the soup makes it creamy while keeping the rest chunky. This gives the soup a perfect balance—smooth but still hearty.
- Use fresh lemon juice for extra freshness: Bottled lemon juice won’t give the same bright and fresh flavor. Always use freshly squeezed lemon juice to bring out the best taste.
- Add greens at the end to keep them vibrant: Kale and spinach cook quickly, so add them at the very end. If added too soon, they can turn mushy and lose their fresh taste.
- Adjust the broth carefully for the right thickness: If you like a thicker soup, use less broth at first and add more if needed. This way, you can control the texture and avoid making it too watery.
How To Store & Reheat Leftovers?
- Refrigerate: Let the white bean soup cool completely. Then, put it in a sealed container and keep it in the fridge for up to 4 days.
- Freeze: Pour the cooled soup into freezer containers, leaving some space at the top. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and warm it over medium heat, stirring occasionally, for 5-10 minutes. Add a little broth if it’s too thick.
Nutrition Facts:
- Calories: 325 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 682mg
- Potassium: 1261mg
- Total Carbohydrate: 56g
- Dietary Fiber: 13g
- Sugars: 5g
- Protein: 18g
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