Name: White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 (400g) tins white beans, drained; 1 white onion, diced; 1 carrot, sliced; 1 celery stick, diced; 2 garlic cloves, minced; 1 bay leaf; 1 tbsp tomato paste; 80ml white wine; 500ml vegetable stock; 1 tsp Italian seasoning; 1 sprig fresh rosemary, diced; 1 tsp dried oregano; Salt and pepper to taste; Pinch of red pepper flakes; 2 cups kale, chopped; Juice of ½ lemon; 20g Pecorino cheese, grated

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Table of Contents: White Bean Soup

White Bean Soup

Remember those evenings, gathered around the kitchen table with family, the aroma of something delicious simmering on the stove? This White Bean Soup recipe is designed to evoke those same warm feelings.

It’s a simple, yet incredibly satisfying dish that’s perfect for a cozy night in, a festive holiday meal, or just a nourishing boost on a busy weeknight. As we get a little older, sometimes the most comforting thing is a familiar, wholesome meal – and this soup delivers just that.

This isn’t just any soup; it’s a celebration of simple ingredients transformed into something truly special. We’re talking about the goodness of healthy legumes, the subtle sweetness of vegetables, and a blend of herbs that will transport you to a Tuscan kitchen.

It’s a hearty soup that will fill you up without weighing you down, and it’s surprisingly easy to make. Forget complicated recipes and hours of prep – this vegetarian soup is ready in under an hour, making it a realistic option for even the busiest schedules.

This recipe focuses on maximizing flavor with minimal effort, creating a deeply satisfying and nourishing meal. It’s a dish that’s been passed down through generations, and we’re thrilled to share our version with you. It’s a testament to the idea that good food doesn’t have to be complicated to be truly exceptional.

Alternate Names & Variations

You might also know this recipe as Tuscan White Bean Soup, or simply, Bean and Kale Soup. It’s a versatile base, and many variations exist! Some people like to add a ham hock for a smoky flavor (though this would, of course, make it non-vegetarian). Others incorporate different greens like spinach or chard.

For a creamier texture, you can partially blend the soup with an immersion blender. A splash of sherry vinegar at the end can also brighten the flavors. This recipe is a fantastic starting point for exploring the world of white bean soup and making it your own.

Ingredients: White Bean Soup

Here’s what you’ll need to create this comforting bowl of goodness:

* 1 tbsp olive oil
* 2 x 400g tins white beans, drained (Cannellini or Great Northern are excellent choices)

* 1 white onion, diced
* 1 carrot, sliced
* 1 celery stick, diced
* 2 garlic cloves, minced
* 1 bay leaf
* 1 tbsp tomato paste
* 80ml white wine (dry varieties like Pinot Grigio work well)
* 500ml vegetable stock (low sodium preferred)
* 1 tsp Italian seasoning
* 1 sprig of fresh rosemary, diced
* 1 tsp dried oregano
* Salt and pepper to taste
* A pinch of red pepper flakes (optional, for a little heat)
* 150g Kale, chopped (Tuscan/Cavolo Nero is traditional, but any kale will do)

* 1/2 lemon, juice
* 20g Pecorino cheese, grated (for garnish)

Step-by-Step Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrot, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent. Chef’s Tip: Don’t rush this step! Allowing the vegetables to soften properly builds a flavorful base for the soup.

2. Add Garlic & Herbs: Add the minced garlic, bay leaf, Italian seasoning, diced rosemary, and dried oregano to the pot. Cook for another minute, stirring constantly, until fragrant. Substitution: If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary.

3. Bloom the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens its flavor.

4. Deglaze with Wine: Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.

5. Add Beans & Stock: Add the drained white beans and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing the flavors to meld. Shortcut: For a quicker soup, you can skip the long simmer and just heat the beans through.

6. Incorporate the Kale: Add the chopped kale to the soup and cook for another 5-7 minutes, or until the kale is tender.

7. Season & Finish: Remove the bay leaf. Season the soup with salt, pepper, and a pinch of red pepper flakes (if using). Stir in the lemon juice. Taste as you go! Lemon juice brightens the flavors, but you may want to adjust the amount to your preference.

8. Serve & Garnish: Ladle the white bean soup into bowls and garnish with grated Pecorino cheese. Enjoy!

Recipe Card Block (Quick Reference)

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4
Approximate Calories: 350 per serving (depending on ingredients and garnish)

Why This Recipe Works & Expert Tips

This White Bean Soup recipe works because it’s all about layering flavors. Starting with a slow sauté of the vegetables allows them to release their natural sweetness. Blooming the tomato paste adds depth, and deglazing with wine lifts all those delicious browned bits from the bottom of the pot. The long simmer allows the flavors to truly meld together, creating a soup that’s far greater than the sum of its parts.

It’s easy comfort food for family dinners that doesn’t require hours in the kitchen. Using canned beans makes it incredibly convenient, but feel free to use cooked dried beans if you prefer. The addition of kale provides a boost of nutrients and a lovely texture. And finally, the bright acidity of lemon juice and the salty tang of Pecorino cheese elevate the entire dish.

Storage, Freezing, and Reheating Tips

Leftover white bean soup can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to develop!

For longer storage, this hearty soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months.

To reheat, simply thaw the soup overnight in the refrigerator. Then, heat it gently in a saucepan over medium heat, stirring occasionally, until warmed through. You may need to add a splash of vegetable stock or water if the soup has thickened during freezing. This is a great way to enjoy a quick and healthy legumes based meal any time.

Conclusion: White Bean Soup

I hope you’ll give this White Bean Soup recipe a try. It’s a truly comforting and nourishing dish that’s perfect for any occasion. Don’t be afraid to adjust the seasonings to your liking and add your own personal touch.

If you make it, please let me know how it turns out in the comments below! I love hearing from you and seeing your creations. Share your photos on social media and tag me – I’m always looking for inspiration. Happy cooking!