Description
A creamy and nourishing white bean soup made with cannellini beans, vegetables, and Italian seasoning. This easy one-pot meal comes together in about 40 minutes and is naturally dairy and gluten free. Perfect for a comforting lunch or dinner with the option of adding vegan parmesan for extra flavor.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion, finely chopped
- 5 cloves garlic, minced
- 2 large carrots, peeled and sliced into coins
- 2 stalks celery, chopped
- 4 15-ounce cans cannellini beans, drained and rinsed
- 4-5 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, more to taste
- 3 cups chopped kale or baby spinach
- 2 tablespoons lemon juice
- Optional shredded parmesan cheese (Violife used for vegan option)
Instructions
- Heat the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, sliced carrots, and chopped celery. Cook while stirring frequently for about 5 minutes until softened and fragrant.
- Add beans and seasonings: Add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt to the pot. Stir all ingredients well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes to develop flavors and soften the vegetables.
- Blend part of the soup: Transfer about 2 cups of the soup into a blender and puree until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender directly in the pot to blend a few times for a creamy texture.
- Adjust consistency: Stir well and if the soup is too thick, add more vegetable broth to reach the desired thickness.
- Add greens and lemon: Stir in the chopped kale or baby spinach and simmer for a few minutes until the greens are wilted and tender (kale will take a bit longer). Stir in the lemon juice, then taste and adjust seasoning with additional salt, black pepper, or red chili flakes if desired.
- Serve: Ladle the soup into bowls and optionally top with shredded parmesan or vegan cheese. Serve warm, perhaps with crusty bread on the side. Enjoy your comforting white bean soup!
Notes
- This soup comes together quickly and is a one-pot meal, making it perfect for busy days.
- You can use either kale or baby spinach based on preference; kale requires a few extra minutes to soften.
- The blending step creates a creamy texture without cream or dairy, keeping it naturally gluten free and dairy free.
- Adjust the amount of vegetable broth for your desired soup thickness.
- Add optional shredded parmesan or vegan cheese for added richness.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 5 g
- Sodium: 682 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 13 g
- Protein: 18 g
- Cholesterol: 0 mg
