Description
This comforting white bean soup is hearty and delicious!
Ingredients
Units
Scale
- 1 pound dry white beans (cannellini or great northern)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon dried Italian seasoning blend
- 4 garlic cloves, chopped
- 2 bay leaves
- 8 cups vegetable broth
- 4–6 cups chopped kale
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red chili pepper flakes (plus more for topping each bowl, if desired), optional
Instructions
- Put your white beans into a large pot and add water so they beans are covered by 3-4”.
- Allow the beans to soak 6 hours or overnight.
- Drain the beans and set aside.
- In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, thyme
leaves, and Italian seasoning blend. Sauté for 10 minutes. - Add the garlic and sauté an additional minute.
- Add the broth and soaked beans and bring to a simmer. Cover the pot and simmer for 45
minutes*. - Remove the cover, and add the kale, salt, pepper, and crushed red pepper. Cook a few
minutes, until the kale is soft and wilted. Serve with more crushed red pepper, if desired.
Enjoy!
Notes
Note: *Check on the beans occasionally during this time. If too much liquid is being absorbed,
add some water to the pot.
- Prep Time: 8 hours
- Cook Time: 55 minutes
- Category: soup recipes
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 201
- Sugar: 6 grams
- Fat: 6.2 grams
- Saturated Fat: 0.7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 8.2 grams