Easy Italian White Bean Soup (Print version)
A cozy one-pot Italian white bean soup with cannellini beans, vegetables, rosemary, tomato, and greens.
# Ingredients:
For the soup
01 -
2 tablespoons extra-virgin olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, diced
04 -
2 celery ribs, diced
05 -
4 garlic cloves, minced
06 -
2 tablespoons tomato paste
07 -
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
08 -
1 teaspoon dried oregano
09 -
1/4 teaspoon red pepper flakes, optional
10 -
3 cans (15 oz each) cannellini beans, rinsed and drained
11 -
1 can (14.5 oz) diced tomatoes
12 -
4 cups (950 ml) low-sodium vegetable broth
13 -
1 teaspoon kosher salt, plus more to taste
14 -
1/2 teaspoon black pepper
15 -
3 cups chopped kale, tough stems removed
16 -
1 tablespoon fresh lemon juice
17 -
1/4 cup chopped fresh parsley
For serving
18 -
Extra-virgin olive oil, for drizzling
19 -
Toasted crusty bread, optional
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 7-8 minutes, stirring often, until the onion is soft and the vegetables smell sweet.
02 -
Add the garlic, tomato paste, rosemary, oregano, and red pepper flakes. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
03 -
Stir in the cannellini beans, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15 minutes, until the carrots are tender.
04 -
Use a potato masher or the back of a spoon to mash about 1 cup of the beans directly in the pot. Stir well so the broth turns lightly creamy while some beans stay whole.
05 -
Stir in the kale and simmer for 3-4 minutes, until tender but still green. If the soup is thicker than you like, add a splash more broth or water.
06 -
Turn off the heat. Stir in the lemon juice and parsley, then taste and adjust the salt and pepper. Serve hot with a drizzle of olive oil and toasted bread if desired.
# Good to know:
01 -
Use low-sodium broth so you can season the soup to taste.
02 -
Mash more beans for a thicker soup or add broth for a looser bowl.
03 -
Leftovers keep well in the refrigerator for 3-4 days.