White Bean Soup

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If you’re looking for a cozy, nourishing dish that warms you from the inside out, look no further than this delightful White Bean Soup.

Not only is it perfect for chilly evenings, but it also packs a punch of flavor and nutrition.

With creamy cannellini beans, vibrant kale or spinach, and an aromatic blend of vegetables and spices, this soup is a hearty meal that can be enjoyed any day of the week.

Plus, it’s simple to make and comes together in one pot, making cleanup a breeze.

Why This Recipe Is a Must-Try

This White Bean Soup stands out for several reasons.

First and foremost, it’s loaded with protein and fiber thanks to the cannellini beans, making it a satisfying option for lunch or dinner.

The combination of vegetables adds a depth of flavor, while the addition of herbs and spices elevates the whole dish.

Whether you’re looking for a comforting meal or a great way to incorporate more plant-based dishes into your diet, this soup checks all the boxes.

Plus, it’s incredibly versatile—perfect for customizing based on your pantry staples or personal preferences.

Ingredients

• 1 tablespoon olive oil (not extra virgin olive oil)
• 1 small yellow onion, diced
• ½ cup celery, diced
• ½ cup carrot, diced
• 2 cloves garlic, minced
• 5 cups (1200 ml) vegetable stock
• ¼ cup (50 grams) rice (any type)
• 2 bay leaves
• ½ teaspoon Italian seasoning
• 2 x 15oz cans (2 x 400g cans) cannellini beans, drained and rinsed
• Salt and pepper to taste
• 2 cups kale or spinach, roughly chopped
• Grated parmesan or vegan substitute, optional, for serving

How To Make White Bean Soup

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat.

Once hot, add the diced yellow onion and sauté for about 5 minutes, or until it becomes translucent.

Then, add the diced celery and carrot to the pot, cooking for an additional 3-4 minutes.

Stir in the minced garlic and continue cooking for another minute, until fragrant.

Step 2: Add the Liquids and Rice

Pour in the vegetable stock, bringing the mixture to a gentle simmer.

Add the rice, bay leaves, and Italian seasoning, stirring to combine.

Allow the soup to cook for about 10-15 minutes, or until the rice is tender.

Step 3: Incorporate the Beans

Once the rice is cooked, add the drained and rinsed cannellini beans to the pot.

Stir well to combine the ingredients and let the soup simmer for an additional 5 minutes to heat the beans through.

Step 4: Add the Greens

Remove the bay leaves from the soup, then stir in the chopped kale or spinach.

Cook for another 2-3 minutes, or until the greens are wilted but still vibrant.

Step 5: Season and Serve

Taste your soup and season with salt and pepper as needed.

For a finishing touch, serve with grated parmesan or a vegan substitute if desired.

Enjoy your delicious and hearty White Bean Soup warm!

Expert Tips

• For a creamier texture, blend a portion of the soup with an immersion blender before adding the greens.
• Feel free to substitute the rice with quinoa or another grain for a different texture.
• Add additional vegetables like bell peppers or zucchini for extra nutrition and flavor.
• Top the soup with fresh herbs like parsley or basil for a burst of freshness.

Variations and Customizations

• For a smoky flavor, consider adding a bit of smoked paprika or diced smoked tofu.
• Add a handful of corn or diced tomatoes for a bit of sweetness and acidity.
• If you like heat, toss in some red pepper flakes or a diced jalapeño.
• For a heartier option, include diced potatoes or sweet potatoes in the mix.

How to Store Leftovers

This White Bean Soup can be stored in an airtight container in the refrigerator for up to 4 days.

It also freezes beautifully! Allow the soup to cool completely before transferring it to a freezer-safe container, where it can last for up to 3 months.

To reheat, simply thaw in the refrigerator overnight and warm on the stove over low heat until heated through.

You may need to add a splash of broth or water to loosen it up.

FAQ

Can I make this White Bean Soup in the slow cooker?

Absolutely! To make this soup in a slow cooker, sauté the vegetables in a pan first, then transfer everything to the slow cooker with the vegetable stock and seasoning.

Cook on low for 6-8 hours or high for 3-4 hours.

Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans! Just soak them overnight and cook them in the soup for a longer time, adjusting the vegetable stock amount accordingly.

Is this soup gluten-free?

Yes, this White Bean Soup is gluten-free as long as you ensure that the rice used is gluten-free.

Check the packaging to be sure.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or some whole grain crackers for dipping.

You can also enjoy it with a sprinkle of fresh herbs or croutons on top for added texture.

Conclusion

This White Bean Soup is not only delicious but also incredibly simple to prepare, making it a fantastic meal option for busy weeknights or cozy weekends.

Its wholesome ingredients and vibrant flavors will have you coming back for seconds (and thirds!).

With endless possibilities for customizations and variations, you’re sure to find a version that fits your taste perfectly.

So, gather your ingredients, follow the steps, and enjoy a bowl of warmth that nourishes both body and soul.

Happy cooking!