White Bean Soup
A hearty and comforting white bean soup, perfect for a chilly evening.
Ingredients
Main Ingredients
- 2 tablespoon Olive Oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 2 medium Carrots chopped
- 2 celery stalks Celery chopped
- 6 cups Vegetable Broth
- 2 cans Cannellini Beans rinsed and drained
- 0.5 teaspoon Dried Thyme
- 0.5 teaspoon Dried Rosemary
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Black Pepper or to taste
- 1 cup Kale chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the rinsed cannellini beans, dried thyme, and dried rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and black pepper to taste.
- Stir in the chopped kale and cook for another 5-10 minutes, until the kale is wilted and tender.
- Serve hot.
Notes
For a creamier soup, you can blend about 1-2 cups of the soup before adding the kale.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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