White Bean Soup
Serves 4 to 6
This white bean soup recipe is a delicious, cozy, and healthy meal for a cold day. It's filled with creamy white beans, tender vegetables, and herbs. It's a great soup for meal prep—the flavor is even better after a day or two in the fridge!
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
- 1 teaspoon chopped fresh rosemary leaves, or ½ teaspoon dried
- Pinch red pepper flakes
- 4 cups vegetable broth
- 3 cups cooked cannellini beans, drained and rinsed
- 2 cups chopped kale leaves or fresh spinach
- 1 tablespoon fresh lemon juice
- Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
- Stir in the tomato paste, garlic, thyme, rosemary, and red pepper flakes. Add the broth and beans and simmer for 20 minutes.
- Add the kale and cook until wilted, then add the lemon juice and season to taste.
- Serve topped with Parmesan cheese, if desired.
Notes
We recently updated this post with a new recipe and photos. If you're looking for the old recipe, find it in this white bean chili blog post.