Description
A delicious and hearty soup made with cannellini beans, vegetables, and fresh herbs.
Ingredients
Scale
- 2 Tablespoons extra virgin olive oil
- 1 small yellow onion (finely chopped)
- 1 shallot (finely chopped)
- 2 medium carrots (diced)
- 2 celery ribs (diced)
- to taste kosher salt
- 4 cloves garlic (minced)
- 1 Tablespoon fresh rosemary (finely chopped)
- 1 Tablespoon fresh oregano (finely chopped)
- 1 Tablespoon fresh thyme (finely chopped)
- ¼ teaspoon red pepper flakes
- to taste freshly ground black pepper
- ⅛ teaspoon white pepper
- 1 teaspoon vegetable bouillon
- 2 teaspoons Worcestershire sauce
- 30 ounces cannellini beans (2 cans) (drained and rinsed)
- 4 cups vegetable stock
- 3 cups kale (shredded)
- ½–1 lemon (freshly squeezed)
- for garnish fresh parsley (chopped, optional)
Instructions
- Heat oil in a large stock pot or Dutch oven over medium to medium-high heat. Once shimmering, add the onion, shallot, carrot, and celery with a large pinch of salt. Saute for 8 minutes, stirring occasionally.
- Add garlic, herbs, peppers, and another generous pinch of salt. Stir, and cook for 1-2 minutes. Then stir in the vegetable bouillon and the Worcestershire sauce; cook for another 1 minute.
- Add beans and broth. Bring to a simmer for around 15 minutes until the flavor has developed. Stir in the kale at the end to wilt.
- Finally, squeeze half of a lemon’s juice, then taste test and add salt if needed. The lemon will help to bring out flavor and really brighten up the soup.
- Garnish with fresh parsley (optional) and serve immediately. Store leftovers in the fridge in an airtight container for up to 5 days. It also freezes really well.
Notes
- This soup is enhanced with fresh herbs, feel free to adjust the quantities based on your preference.
- Using low-sodium vegetable stock can help control the saltiness of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg