White Bean Soup

 

Ingredients

• ▢45 oz cannellini beans 3 x 15 oz cans, drained and rinsed (or 4 cups)
• ▢5 cups vegetable broth or chicken broth
• ▢5 oz onion 1 medium (1 cup finely chopped)
• ▢4 oz carrots 3 small (1 cup diced)
• ▢2.5 oz celery 2 stalks (1/2 cup diced)
• ▢2 oz kale or spinach (2 cups packed)
• ▢4 cloves garlic (1/2 Tbsp minced)
• ▢4 inch parmesan cheese or 1/4 cup shredded
• ▢2 Tbsp olive oil
• ▢1 Tbsp tomato paste
• ▢1 tsp Italian seasoning
• ▢2 sprigs fresh rosemary 1 tsp finely chopped (or 1/2 tsp dried)
• ▢1/2 tsp red chili flakes
• ▢2 bay leaves
• ▢1/2 tsp salt or to taste
• ▢1/4 tsp black pepper

Instructions 

• Drain and rinse the canned beans. Dice the onion, carrots, and celery. Chop the kale. Mince the garlic and fresh rosemary.
• In a large saucepan, heat the olive oil over medium-high heat. Add the onions, celery, and carrots and sauté for about 3-5 minutes.
• Mix in the minced garlic, tomato paste, chili flakes, and Italian seasoning. Stir constantly for 1 minute.
• Add a little of the broth to deglaze the pan, then pour the rest of the broth and stir in the cannellini beans, the bay leaf, and the parmesan rind.
• Bring to a boil over high heat. Reduce the heat to medium-low, add the kale, mix, and cover with the lid. Simmer for about 15 minutes.
• Remove the bay leaf. Blend a portion of the soup (1-2 cups) and mix it back in to achieve the thicker, creamier consistency. If it becomes too thick, add some more liquid (broth or water).
• Add the salt (as needed), black pepper, and minced fresh rosemary. Stir well and serve the white bean soup with extra shaved parmesan and crusty bread.