White Bean Soup (Print Version)
# Ingredients:
01 -
3 cans (15 oz each) cannellini beans, drained and rinsed.
02 -
1 yellow onion, finely chopped.
03 -
4 cloves garlic, minced.
04 -
2 tablespoons olive oil.
05 -
2 large carrots, peeled and chopped.
06 -
1 celery stalk, diced.
07 -
⅓ cup white wine (pinot grigio).
08 -
2 cups kale, stems removed and chopped.
09 -
2½-4 cups vegetable broth.
10 -
1 tablespoon tomato paste.
11 -
1 teaspoon salt.
12 -
¼ teaspoon black pepper.
13 -
¼ teaspoon red pepper flakes.
14 -
¼ teaspoon Italian seasoning.
15 -
2 bay leaves.
16 -
1 teaspoon dried thyme.
17 -
½ teaspoon dried oregano.
# Instructions:
01 -
Heat oil in large pot. Sauté chopped onion until lightly browned.
02 -
Add garlic, celery and carrots. Cook 10 minutes until softened and slightly browned for extra flavor.
03 -
Pour in wine and cook until mostly evaporated, about 5-7 minutes.
04 -
Add all remaining ingredients except kale. Bring to boil, then cover and simmer on low for 15 minutes.
05 -
Remove bay leaves. Blend 2½-3 cups of soup until smooth, then return to pot.
06 -
Add kale and simmer until wilted. Adjust seasoning with salt, pepper and optional lemon juice.
# Notes:
01 -
Start with less broth and add more to reach desired thickness.
02 -
Wine adds flavor but can be omitted if preferred.