There’s nothing like hot soup on a cold winter day. This Mediterranean White Bean Soup is loaded with vegetables and white beans, so it’s hearty and healthy. Cannellini beans are fat free and a great source of fiber, iron, folate, and magnesium. If you use vegetable broth rather than chicken broth, then you'll have a nice meatless dish.
Ingredients:
1 ½ tablespoon olive oil
½ large onion, diced
2 cloves garlic
1 cup carrots, diced
1 cup celery, diced
4 cups vegetable or chicken broth
2 15-ounce cans Cannellini beans, drained and rinsed
1 can Fire Roasted Tomatoes
2-3 cups kale, chopped into bite-size pieces
1 tablespoon Italian seasoning (or make your own w/ Rosemary, Thyme, Marjoram, Basil and or Sage)
1 tablespoon lemon juice
Salt and Pepper to taste
Optional: ¼ cup Parmesan cheese
Directions:
Rinse and drain Cannellini beans and set aside.
In a large pot, heat the olive oil over medium heat.
Add in the carrots, celery, onion, Italian seasoning, salt and pepper; cook on medium heat for 5 minutes.
Add in the broth, tomatoes, and beans. Turn heat up and bring to a boil, reduce heat, and simmer for 15 minutes.
Measure out 2 cups of the soup and add to a blender and mix (or use a blender stick). Add mixture back into the soup.
Add in the lemon juice.
Stir in the kale and cook for another 5 minutes.
Ladle the soup into bowls and garnish with Parmesan cheese, if using.
Serve with crusty bread.
Comments