Cozy White Bean Soup
377kcal
Ingredients
- 1 tablespoon olive oil
- 800 g white beans drained and rinsed
- 1 white onion diced
- 1 carrot sliced
- 1 celery stick diced
- 2 garlic cloves minced
- 1 bay leaf
- 1 tablespoon tomato paste
- 80 ml white wine
- 600 ml vegetable stock
- 1 teaspoon Italian seasoning
- 1 sprig fresh rosemary diced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 0.5 teaspoon red pepper flakes
- 80 g kale chopped
- ½ lemon juice
- 20 g Pecorino cheese
Method
- Heat the oil in a large pan and add the diced onion, carrot, and celery. Saute for 7 - 9 minutes, stirring often, until the vegetables have begun to soften. If they begin to stick to the bottom of your pan, add a splash of water.1 tablespoon olive oil, 1 white onion, 1 carrot, 1 celery stick
- Tip in the garlic, tomato paste, Italian seasoning, diced rosemary, and oregao, and cook for another 1-2 minutes.2 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, 1 sprig fresh rosemary, 1 teaspoon dried oregano
- Pour in your white wine to deglaze the pan and let the wine cook down for a few minutes. Use your spoon to gently scrape up any bits stuck to the bottom of the pan.80 ml white wine
- Add the white beans, bay leaf, and vegetable stock and bring to a gentle simmer (5 minutes).800 g white beans, 600 ml vegetable stock, 1 bay leaf
- Use a hand blender to blend about ⅓ of the pan (more if you want a smoother soup), then leave the soup to simmer for 5 - 8 minutes. The sauce should start to thicken.
- Stir in your kale and let it wilt down for a minute or two. Season your soup with salt and pepper to taste, and then remove the pan from the heat.salt and pepper, 80 g kale
- Serve with the Pecorino cheese grated on top, the lemon juice, red pepper flakes, and a drizzle of extra virgin olive oil.½ lemon, 20 g Pecorino cheese, 0.5 teaspoon red pepper flakes
Nutrition
Serving1gCalories377kcalCarbohydrates61gProtein23gFat6gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol5mgSodium729mgPotassium1378mgFiber15gSugar5gVitamin A5046IUVitamin C30mgCalcium322mgIron9mg
Notes
- Let the vegetables soften and cook for the time needed before adding the other ingredients. Beans don’t take long to cook, so putting the time into softening the vegetables before adding the other ingredients will help to ensure you don’t have a soup with crunchy vegetables!
- If you want a smoother soup, you could blend all or even ¾’s of the ingredients, leaving just a few chunks of carrot and beans, etc.
- This soup is thick and hearty - if you prefer a looser soup, add another 200ml of vegetable stock to thin it out!
- For storing leftovers, store the soup in an airtight container for up to 4 days. Reheat on the stove or in the microwave until piping hot. This soup is also ideal for freezing! Simply defrost in the fridge the night before and heat until piping hot before serving.