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- 2 cups dried white beans (cannellini or great northern) - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups kale, chopped (stems removed) - 1 tablespoon olive oil - Zest and juice of 1 lemon - Fresh parsley, chopped (for garnish) White bean soup shines with simple, fresh ingredients. Start with dried white beans. I prefer cannellini or great northern. They add a nice creaminess. Soaking the beans overnight makes them tender. This step is key for a smooth soup. Next, choose a good vegetable broth. The broth gives the soup depth. I use low-sodium broth to control the salt level. Aromatics are the heart of this dish. I use one medium onion, three cloves of garlic, two carrots, and two celery stalks. Chop them finely for even cooking. When you sauté these, they release great flavors. Spices add warmth and complexity. I use a bay leaf, dried thyme, and smoked paprika. These spices work together to give your soup a cozy taste. For optional add-ins, I love adding kale. It boosts nutrition and adds color. Lemon zest and juice brighten the flavors. Fresh parsley makes a lovely garnish. It adds a fresh touch to each bowl. These ingredients combine for a savory and comforting white bean soup. {{ingredient_image_1}} 1. Start with dried white beans, like cannellini or great northern. 2. Soak the beans overnight in water. This makes them soft. 3. Drain and rinse the beans under cold water. Rinsing helps remove dirt. 4. Fresh ingredients are key for a tasty soup. Use ripe vegetables and herbs. 1. Heat olive oil in a large pot over medium heat. 2. Add chopped onion and sauté for about 5 minutes until it turns soft. 3. Next, add minced garlic, diced carrots, and celery. Cook for 3-4 minutes. 4. Incorporate the soaked beans, broth, bay leaf, thyme, paprika, salt, and pepper. 5. Bring the pot to a gentle boil. Then, lower the heat and cover. 6. Let it simmer for about 1 hour. This makes the beans tender. 1. In the last 10 minutes, add chopped kale and stir until it wilts. 2. Remove the bay leaf. Add lemon zest and juice for brightness. 3. Adjust seasoning with salt and pepper to taste. 4. Use an immersion blender to puree part of the soup for creaminess. 5. Serve hot, garnished with fresh parsley and a drizzle of olive oil. To make your white bean soup taste great, start with your aromatics. Sauté the onion in olive oil until it is soft. This step adds a rich base flavor. Add garlic, carrots, and celery next. Cook them just until they soften. This mix gives the soup a warm, savory taste. For spices, adjust to your liking. If you enjoy heat, add a pinch of red pepper flakes. If you prefer a milder flavor, stick to thyme and smoked paprika. Feel free to play with the spices until it tastes just right for you. For a creamy soup, use an immersion blender. Blend just part of the soup. This keeps some beans whole while adding creaminess to the rest. If you want a thicker soup, blend more. If you like it chunky, blend less. Keeping some beans whole gives texture. It makes every spoonful interesting. This balance keeps the soup hearty and satisfying. Garnish your soup with fresh parsley. This adds a pop of color and fresh flavor. A drizzle of olive oil on top makes it look fancy. You can serve the soup with crusty bread. This adds crunch and helps soak up the soup. For a nice touch, serve the soup in warm bowls. This keeps it hot longer and feels cozy. Enjoy your white bean soup with loved ones for a warm, happy meal. Pro Tips Soaking Beans: Make sure to soak the beans overnight to ensure they cook evenly and reduce cooking time. Flavor Boost: Add a splash of white wine or apple cider vinegar before serving for an extra layer of flavor. Texture Variation: For a creamier soup, blend more of the mixture, but leave some beans whole for added texture. Fresh Herbs: Experiment with fresh herbs like thyme or basil for a vibrant finish to your dish. {{image_2}} You can make this soup plant-based easily. Use vegetable broth instead of meat broth. Add more veggies like zucchini or bell peppers for extra flavor and nutrients. Replace any dairy with almond milk or coconut milk for creaminess. Fresh herbs like basil or cilantro can brighten up the taste. Spice it up by trying different herbs or spices. For a Mediterranean twist, add oregano and lemon zest. For a Mexican flair, include cumin and chili powder. Seasonal veggies also add great taste. In winter, add root vegetables like parsnips or sweet potatoes. In summer, fresh corn or tomatoes work well. If you want more protein, add meat. Chopped sausage or crispy bacon gives a savory kick. You can also use other legumes like lentils or chickpeas for a different taste and texture. These swaps can make the soup heartier and more filling, perfect for a cozy meal. To keep your white bean soup fresh, follow these steps: - Let the soup cool to room temperature. - Store it in an airtight container in the fridge. - It should last for about 3 to 4 days. For freezing: - Use freezer-safe containers or bags. - Leave some space for expansion. - The soup can last up to 3 months in the freezer. When reheating, do this to keep the flavor: - Heat the soup gently on the stove over low heat. - Stir often to avoid sticking. You can freshen up leftovers by adding: - A splash of vegetable broth for moisture. - A sprinkle of fresh herbs or lemon juice for brightness. Understanding how long your soup lasts helps reduce waste. In the fridge, it lasts about 3 to 4 days. In the freezer, it stays good for around 3 months. Always check for signs of spoilage like strange smells or changes in texture before eating. What are the best beans for white bean soup? The best beans for white bean soup are cannellini or great northern beans. They are creamy and hold their shape well. You can find them dried or canned. Dried beans offer a richer taste. Canned beans save time and can work well in a pinch. Can I make white bean soup in a slow cooker? Yes, you can make white bean soup in a slow cooker. Just soak the beans overnight. Then, add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method brings out deep flavors. How do I store and reheat leftovers? Store your leftover soup in an airtight container. It will last in the fridge for about 3 to 5 days. To reheat, use a pot over medium heat. Stir often to avoid burning. You can also use a microwave. Just heat it in short bursts and stir in between. Health benefits of white beans White beans are high in fiber and protein. They help keep you full and support digestion. They also contain iron, which is good for your blood. Plus, they have antioxidants that can help fight disease. Calorie count and serving size information A serving of white bean soup is about 1 cup. It generally has around 200 calories. This can vary based on added ingredients like olive oil or meat. Check the recipe for exact numbers. What to use if I don't have a particular ingredient? If you don't have a specific ingredient, don't worry. You can swap olive oil with any cooking oil. Use any broth if you lack vegetable broth. Fresh herbs can replace dried ones. Just adjust the amounts. Can I use canned beans instead of dried? Yes, you can use canned beans. They save time and are easy to find. Rinse them well before adding to the soup. Use about 2 cans for this recipe. Adjust cooking time since canned beans are already cooked. White bean soup is a hearty dish filled with great flavors. We covered key ingredients like beans, broth, and spices. You learned the steps for cooking the soup for the best taste. I shared tips on ingredients and texture for a perfect bowl. There are options for variations, allowing you to customize it. Lastly, I provided storage tips to keep your leftovers fresh. Enjoy making this soup your own, and savor every bite!

Hearty White Bean Delight

A comforting and nutritious soup made with white beans, vegetables, and kale, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 cups dried white beans (such as cannellini or great northern), soaked overnight
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 cups kale, chopped (stems removed)
  • 1 tablespoon olive oil
  • zest and juice of 1 lemon
  • for garnish fresh parsley, chopped

Instructions
 

  • After soaking the beans overnight, drain and rinse them under cold water.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
  • Add the minced garlic, diced carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
  • Incorporate the soaked beans, vegetable broth, bay leaf, thyme, smoked paprika, salt, and pepper into the pot. Bring it to a gentle boil.
  • Reduce the heat and cover the pot, allowing it to simmer for about 1 hour, or until the beans are tender.
  • Add the chopped kale to the pot in the last 10 minutes of cooking and stir until wilted.
  • Remove the bay leaf, add the lemon zest and juice, and adjust the seasoning with salt and pepper as desired.
  • Use an immersion blender to puree a portion of the soup (about 1-2 cups) to create a creamy texture while leaving some beans whole for added texture if desired.
  • Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Notes

For a creamier texture, blend a portion of the soup.
Keyword beans, healthy, kale, soup, vegan