Description
A simple and comforting white bean soup flavored with fresh herbs and vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 3 cups cooked cannellini beans (or two 15 oz cans, rinsed and drained)
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 cups kale, chopped and stemmed
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook for 7–8 minutes until softened.
- Stir in minced garlic, rosemary, and thyme. Cook for 1–2 minutes until fragrant.
- Add cannellini beans and vegetable broth. Stir well and bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes to blend flavors.
- Stir in chopped kale and cook for an additional 5 minutes, until greens are tender.
- Season with salt, pepper, and lemon juice if desired.
- Serve hot with crusty bread or toppings of choice.
Notes
- Feel free to adjust seasoning to taste.
- Add additional vegetables like zucchini or bell peppers for extra nutrients.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg