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Mediterranean White Bean Soup


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.

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