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Italian White Bean Soup

Italian White Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 1 large sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 1 small parmesan rind (optional)
  • 2 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • Grated Parmesan cheese, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook 30 seconds more.
  2. Pour in broth and tomatoes with their juices. Add beans, rosemary, bay leaves, and parmesan rind if using. Bring to a boil, then lower heat and simmer for 15 minutes.
  3. Remove rosemary, bay leaves, and rind. Stir in kale or spinach and cook until tender, 3 to 4 minutes. Take off the heat, stir in lemon juice, and season with salt and pepper.
  4. Ladle into bowls, top generously with grated Parmesan, and finish with a drizzle of olive oil and black pepper.

Notes

If you don't have a parmesan rind, simply stir in 2 heaping tablespoons of grated Parmesan at the end for the same savory depth. For a thicker soup, mash a few beans against the pot before adding the greens.