Ingredients
– 3 cans (15 ounces each) of cannellini beans drained and rinsed
– 1 finely chopped yellow onion
– 2 tablespoons of olive oil
– 4 minced garlic cloves
– 1 diced celery stalk
– 2 peeled and chopped large carrots
– ⅓ cup of white wine
– 1 tablespoon of tomato paste
– 2 ½ to 4 cups of low sodium vegetable or chicken broth
– 1 teaspoon of dried thyme
– ½ teaspoon dried oregano
– 1 teaspoon salt (or to taste)
– ¼ teaspoon black pepper (or to taste)
– ¼ teaspoon red pepper flakes (optional)
– 2 bay leaves
– 2 cups of chopped kale (stems removed and finely chopped)
Instructions
First Step: Soak the dried white beans overnight or for at least 8 hours to reduce cooking time and improve digestibility.
Second Step: Drain and rinse the beans thoroughly before cooking.
Third Step: In a large pot, heat olive oil over medium heat; sauté diced onions and minced garlic until translucent and fragrant, about 5 minutes.
Fourth Step: Add the soaked beans and vegetable broth to the pot; bring to a boil, then reduce heat and simmer gently for 1 to 1.5 hours, or until beans are tender.
Fifth Step: About 10 minutes before serving, stir in chopped kale or spinach and season with rosemary, salt, and pepper.
Final Step: Serve hot with an optional drizzle of extra virgin olive oil or a sprinkle of fresh herbs. For dietary adaptations, use plant-based broth for vegan versions or adjust seasoning as desired. Timing can be shortened by using canned beans, adding them after sautéing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Adjust broth quantity to achieve your preferred soup thickness.
🌱 Omit the wine if you prefer a non-alcoholic version without compromising flavor.
🥄 For texture variation, mash some beans instead of blending the soup completely.
- Prep Time: 15 minutes
- Simmering Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: Tuscan / Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 221
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg