Description
This comforting White Bean Soup simmers hearty cannellini beans with aromatic vegetables in a savory broth. Topped with vibrant kale and nutty Pecorino, it’s a perfect balance of rustic Italian flavors that warms you from the inside out. A quick weeknight meal that tastes like slow-cooked love!
Ingredients
Scale
- 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
Instructions
- Heat olive oil in large pot over medium heat. Add onion, carrot, and celery. Sauté 5 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant. Add tomato paste and cook 2 minutes more.
- Deglaze with white wine, scraping browned bits. Simmer 2 minutes until reduced.
- Add beans, stock, rosemary, oregano, Italian seasoning, bay leaf, red pepper flakes, salt, and pepper. Bring to simmer.
- Cook uncovered 15 minutes, then mash some beans with spoon to thicken soup.
- Stir in kale and cook 5 minutes until wilted. Remove bay leaf.
- Off heat, stir in lemon juice. Serve topped with Pecorino.
Notes
Tips: Substitute Parmesan for Pecorino, or omit cheese for vegan version. Add cooked sausage for extra protein.
Storage: Flavors improve next day! Refrigerate up to 4 days (add kale when reheating). Freezes well 3 months.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: B
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 3mg
Keywords: white bean soup, easy soup recipe, Italian soup