White Bean Soup
A cozy and nourishing White Bean Soup packed with flavor and nutrition, perfect for chilly evenings.
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoon olive oil (not extra virgin)
- 1 small yellow onion, diced
- 0.5 cup celery, diced
- 0.5 cup carrot, diced
- 2 cloves garlic, minced
- 5 cups vegetable stock
- 0.25 cup rice (any type)
- 2 leaves bay leaves
- 0.5 teaspoon Italian seasoning
- 2 cans cannellini beans, drained and rinsed (15oz each)
- Salt and pepper to taste
- 2 cups kale or spinach, roughly chopped
- Grated parmesan or vegan substitute optional, for serving
Instructions
- Step 1: Sauté the Aromatics - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add celery and carrot, cooking for an additional 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Step 2: Add the Liquids and Rice - Pour in vegetable stock and bring to a gentle simmer. Add rice, bay leaves, and Italian seasoning, stirring to combine. Cook for about 10-15 minutes until rice is tender.
- Step 3: Incorporate the Beans - Add drained and rinsed cannellini beans to the pot. Stir well and let simmer for an additional 5 minutes to heat the beans through.
- Step 4: Add the Greens - Remove bay leaves and stir in chopped kale or spinach. Cook for another 2-3 minutes until greens are wilted but vibrant.
- Step 5: Season and Serve - Taste and season with salt and pepper as needed. Serve with grated parmesan or a vegan substitute if desired.
Equipment
- Large Pot
Notes
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.